CN101309598A - Calcium-containing high-potency sweetener composition and compositions sweetened therewith - Google Patents

Abstract

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a calcium source. The present invention also relates to functional sweetener compositions and methods for improving the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Description

Translated fromChinese

含钙之高效能甜味剂组成物及经其增甜之组成物Calcium-containing high-potency sweetener compositions and compositions sweetened therewith

技术领域technical field

本发明大体上有关功能性甜味剂及含彼之可经口摄取的组成物。The present invention generally relates to functional sweeteners and orally ingestible compositions containing them.

背景技术Background technique

营养供给通常着眼于食物与人类健康之间的关系，期望确定适当地提供所有必要之养份且加以利用以使健康及幸福感得到最佳化。在处理与营养缺乏有关之疾病的同时，认知到许多养份具有超出基本营养提供之健康益处。是故，确定功能性成份在个体整体健康中扮演了关键性角色。Nutritional provision generally looks at the relationship between food and human health, expecting to determine that all necessary nutrients are properly provided and utilized to optimize health and well-being. While addressing diseases associated with nutrient deficiencies, it is recognized that many nutrients have health benefits beyond those provided by basic nutrition. As such, identifying functional ingredients plays a key role in an individual's overall health.

「功能性成份」在掺入食品、饮料及其它经口摄取之产品时，提供超出基本营养提供之潜在健康益处。该等成份显然帮助降低数种健康问题或帮助处理该等问题，包括癌症、心脏及心血管疾病、肠胃健康、更年期症候群、骨质疏松症及视力。自1993年起美国食品药物管理局(FDA)即批准许多健康申请，在食品标示与功能性食品有关之健康益处的资料(美国食品药物管理局，AFoodLabeling Guide(2000))。"Functional ingredients" provide potential health benefits beyond those provided by basic nutrition when incorporated into foods, beverages, and other orally ingested products. These ingredients appear to help reduce or help manage several health problems, including cancer, heart and cardiovascular disease, gastrointestinal health, menopausal symptoms, osteoporosis, and vision. Since 1993, the U.S. Food and Drug Administration (FDA) has approved many health applications to label food with information on health benefits related to functional foods (U.S. Food and Drug Administration, AFoodLabeling Guide (2000)).

功能性食品functional food健康益处health benefits·钾·低钠饮食・Potassium・Low-sodium diet·降低高血压及中风之风险Reduce the risk of high blood pressure and stroke·植物固醇(sterol)及甾烷醇(stanol)酯·大豆蛋白质·水果、蔬菜及谷类产品，其含有纤维，尤其是可溶性纤维·低膳食饱和脂肪及胆固醇之饮食· Phytosterol and stanol esters · Soy protein · Fruit, vegetable and cereal products containing fiber, especially soluble fiber · Diets low in dietary saturated fat and cholesterol·降低冠心病之风险· Reduce the risk of coronary heart disease·钙·calcium·降低骨质疏松症之风险· Reduce the risk of osteoporosis·水果、蔬菜及含纤维之谷类产品·低膳食脂肪之饮食·Fruits, vegetables and cereal products containing fiber ·Low dietary fat diet·降低癌症之风险· Reduce the risk of cancer·叶酸·Folic acid·降低神经管出生缺陷之风险Reduced risk of neural tube birth defects·膳食糖醇· Dietary sugar alcohols·降低龋齿(龋洞)之风险Reduce the risk of dental caries (cavities)

虽然FDA尚未核准标示，但相信许多其它功能性食品提供超出前述者之健康益处，诸如减少发炎现象。Although the FDA has not yet approved the label, many other functional foods are believed to provide health benefits beyond the foregoing, such as reducing inflammation.

功能性成份通常分类为诸如类胡萝卜素、膳食纤维、脂肪酸、类黄酮、异硫代氰酸酯、酚、植物固醇及固烷醇(植物固醇及植物固烷醇)；多元醇；益菌助生质/益生菌；植物雌激素；大豆蛋白质；硫化物/硫醇；氨基酸；蛋白质；维生素；及矿物质。功能性成份亦可基于其健康益处分类，诸如心血管、降胆固醇及消炎。Functional ingredients are generally classified into categories such as carotenoids, dietary fibers, fatty acids, flavonoids, isothiocyanates, phenols, phytosterols and stanols (phytosterols and phytostanols); polyols; beneficial Bacteria/Probiotics; Phytoestrogens; Soy Protein; Sulfides/thiols; Amino Acids; Proteins; Vitamins; and Minerals. Functional ingredients can also be categorized based on their health benefits, such as cardiovascular, cholesterol-lowering, and anti-inflammatory.

健康趋势促使无热量高效能甜味剂于消费饮食中之使用增加。虽然天然有热量之甜味剂组成物(诸如蔗糖、果糖及葡萄糖)提供消费者所期望之风味，但其具有热量。许多天然及合成之高效能甜味剂无热量；然而其展现具有异于糖之时间型廓(temporal profiles)、最大反应、风味型廓(flavor profiles)、口感及/或适应性质的甜味。Health trends are driving the increased use of non-caloric high-potency sweeteners in consumer diets. Although naturally caloric sweetener compositions such as sucrose, fructose, and glucose provide the flavor consumers desire, they are caloric. Many natural and synthetic high-potency sweeteners are non-caloric; however, they exhibit sweetness with temporal profiles, maximum response, flavor profiles, mouthfeel, and/or adaptive properties distinct from sugar.

例如，天然及合成高效能甜味剂之甜味的起始较糖的甜味慢且持久，因此改变食品组成物之风味平衡。因为此等差异，使用天然及合成高效能甜味剂取代食品或饮料中之整体甜味剂(诸如糖)时，造成不平衡之时间型廓及/或风味型廓。除了时间型廓差异外，高效能甜味剂通常具有(i)低于糖之最大反应，(ii)异味，包括苦味、金属味、冷味、涩味、类似甘草味等，及/或(iii)在反复品尝时甜味降低。熟习此技术者熟知改变组成物中之甜味剂的食品/饮料配方需重新平衡风味及其它呈味组份(例如酸化剂)。若天然及合成高效能甜味剂之味道型廓可经修饰以赋予更类似糖之特定所需味道，则可使用该甜味剂制备之组成物的类型及类别将可大幅扩增。是故，期望选择性修饰天然及合成高效能甜味剂之味道特征。For example, the onset of sweetness of natural and synthetic high-potency sweeteners is slower and longer lasting than that of sugar, thus altering the flavor balance of food compositions. Because of these differences, the use of natural and synthetic high-potency sweeteners to replace bulk sweeteners, such as sugar, in foods or beverages creates unbalanced temporal and/or flavor profiles. In addition to temporal profile differences, high-potency sweeteners typically have (i) a lower maximum response than sugar, (ii) off-taste, including bitter, metallic, cold, astringent, licorice-like, etc., and/or ( iii) Sweetness decreases upon repeated tasting. Those skilled in the art are well aware that changing the sweetener in the composition of a food/beverage formulation requires a rebalancing of flavor and other taste components (eg, acidulants). If the taste profiles of natural and synthetic high-potency sweeteners could be modified to impart a specific desired taste more similar to sugar, the types and classes of compositions that could be prepared using such sweeteners would be greatly expanded. Accordingly, it would be desirable to selectively modify the taste characteristics of natural and synthetic high-potency sweeteners.

亦期望改善包括功能性成份之食用组成物的味道，以增进其用途及形成之健康益处。It would also be desirable to improve the taste of edible compositions including functional ingredients to enhance their use and resulting health benefits.

发明内容Contents of the invention

大体上，本发明借着提供具有改良之时间型廓及/或风味型廓之功能性甜味剂组成物、用以改善该时间型廓及/或风味型廓的方法、一种具有改良之时间型廓及/或风味型廓之功能性经增甜之组成物及用以改善该功能性经增甜组成物之时间型廓及/或风味型廓的方法而解决前述需求。本发明尤其藉由赋予更类似糖之时间型廓及/或风味型廓而改善时间型廓及/或风味型廓。本发明特别包含一种功能性甜味剂组成物，其包含至少一种钙源；至少一种高效能甜味剂；及至少一种甜味改善用组成物。In general, the present invention provides a functional sweetener composition having an improved temporal profile and/or flavor profile, a method for improving the temporal profile and/or flavor profile, an improved Functional sweetened compositions with temporal and/or flavor profiles and methods for improving the temporal and/or flavor profiles of the functionally sweetened compositions address the aforementioned needs. The present invention improves the temporal profile and/or flavor profile, inter alia by imparting a more sugar-like temporal profile and/or flavor profile. The present invention specifically encompasses a functional sweetener composition comprising at least one calcium source; at least one high-potency sweetener; and at least one sweet taste improving composition.

本发明之目的及优点部分列于以下描述中或可由描述而显见或可经由本发明之施行而习得。除非另有定义，否则本发明所使用之所有术语及科学用语及缩写皆具有一般相关技术者所理解之一般意义。可使用类似或等同于本发明所述者之方法及组成物以进行本发明，而描述之适当之方法及组成物并非将本发明限制于该等方法及组成物。The purpose and advantages of the present invention are partially listed in the following description or can be obvious from the description or can be learned through the implementation of the present invention. Unless otherwise defined, all terms and scientific terms and abbreviations used in the present invention have the ordinary meanings understood by those skilled in the art. Methods and compositions similar or equivalent to those described herein can be used to practice the present invention, and the description of suitable methods and compositions does not limit the present invention to such methods and compositions.

发明详述Detailed description of the invention

现在详细描述目前较佳之本发明具体实施态样。每个实例皆用以说明本发明具体实施态样，而非限制本发明。实际上，熟习此技术者已知可在不偏离本发明精神或范围之情况下对本发明进行各种修饰及改变。例如，说明或描述为一具体实施态样之一部分的特色可使用于另一具体实施态样，产生另一个具体实施态样。因此，本发明将涵盖包括于所附申请专利范围及其同等物之范围内的该等修饰及改变。The presently preferred embodiment of the present invention will now be described in detail. Each example is used to illustrate the specific implementation of the present invention, but not to limit the present invention. In fact, various modifications and changes in the present invention will be known to those skilled in the art without departing from the spirit or scope of the invention. For example, features illustrated or described as part of one implementation can be used with another implementation to yield yet a further implementation. Accordingly, the present invention shall cover such modifications and changes as are included within the scope of the appended claims and their equivalents.

本发明具体实施态样包括功能性甜味剂组成物及功能性经增甜组成物，其包含至少至少一种天然及/或合成高效能甜味剂、至少一种甜味改善用组成物及至少一种功能性成份。本发明亦体现制造功能性甜味剂组成物及功能性经增甜组成物的方法。Embodiments of the present invention include functional sweetener compositions and functional sweetened compositions comprising at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient. The invention also embodies methods of making functional sweetener compositions and functional sweetened compositions.

I.功能性成份I. Functional ingredients

特定具体实施态样中，甜味剂组成物系包含天然及/或合成高效能甜味剂、甜味改善用组成物及功能性成份。期望该功能性成份系包含钙来源。长期以来皆已知钙具有健康益处。钙系为归类为周期表中碱土金属的矿物质。为许多动物体内最常见之矿物质。成人体内含有多于一公斤之钙，大多集中成为骨骼矿物质中之磷酸钙(羟基磷灰石)，提供骨骼及牙齿机械强度。因此，相信钙降低骨质疏松症(骨骼变薄)之风险。In a specific embodiment, the sweetener composition includes natural and/or synthetic high-potency sweeteners, compositions for improving sweet taste, and functional ingredients. Desirably the functional ingredient comprises a source of calcium. Calcium has long been known to have health benefits. Calcium is a mineral classified as an alkaline earth metal in the periodic table. It is the most common mineral in many animals. The adult body contains more than one kilogram of calcium, most of which is concentrated into calcium phosphate (hydroxyapatite) in bone minerals, which provides mechanical strength for bones and teeth. Calcium is therefore believed to reduce the risk of osteoporosis (thinning of bones).

成人体内约有一百分比之钙含量在非骨骼生理功能中扮演着重要角色，包括细胞内调节，神经冲动传递、血液凝结、肌肉收缩及神经与心脏功能。钙亦可能有助于预防结肠癌及高血压且记载可增加对于病原引发之感染的抵抗力。Approximately one percent of the adult body's calcium content plays an important role in non-skeletal physiological functions, including intracellular regulation, nerve impulse transmission, blood clotting, muscle contraction, and nerve and cardiac function. Calcium may also help prevent colon cancer and high blood pressure and has been documented to increase resistance to pathogenic infections.

血液中钙浓度系由激素调节于狭窄范围内，在超出此等范围时会产生有害之症状(例如肠骨问题及乳碱症，其症状包括血钙过高、组织钙化、碱中毒、高血压、神经病性症状及肾损伤)。然而，钙摄取及自骨骼储存物释出之激素调整使血液中之钙浓度保特于适当之范围内。Calcium concentration in the blood is regulated by hormones within a narrow range, beyond which harmful symptoms can occur (such as iliac problems and milk alkalosis, symptoms include hypercalcemia, tissue calcification, alkalosis, hypertension , neuropathic symptoms and renal impairment). However, hormonal regulation of calcium uptake and release from skeletal stores keeps blood calcium concentrations within appropriate ranges.

已发现钙存在于大部分乳制品(例如牛乳产品)、绿色叶菜(例如花椰菜、甘蓝菜、秋葵、羽衣甘蓝、蒲公英、糖蜜、豆类、大豆制品、海草诸如海带、裙带菜及鹿尾菜及苋菜)、芝麻籽及坚果(例如杏仁)。虽然一般人每天都摄取钙，但摄取量通常甚至不足以补充基本营养需求。USDA及FDA皆建议成人每日摄取1,000及1,300毫克之钙；然而，估计有50及75百分比间之成人未符合此等最低规定膳食标准。是故，期望在食品及饮料中补充钙来源，以满足建议之营养标准，亦提供足以得到附加健康益处之钙。Calcium is found in most dairy products (e.g. cow milk products), green leafy vegetables (e.g. cauliflower, kale, okra, kale, dandelions, molasses, beans, soy products, seaweeds such as kelp, wakame and kale and amaranth), sesame seeds and nuts (such as almonds). While the average person consumes calcium on a daily basis, the intake is often not enough to meet even basic nutritional needs. Both the USDA and the FDA recommend that adults consume 1,000 and 1,300 mg of calcium daily; however, it is estimated that between 50 and 75 percent of adults do not meet these minimum dietary standards. Accordingly, it is desirable to supplement sources of calcium in foods and beverages to meet recommended nutritional standards and also provide sufficient calcium for additional health benefits.

该钙来源可包括任何含有钙之化合物，包括盐复合物、被溶解物种及其它形式之钙。该等可接受形式之钙系一般技术者所熟知。The source of calcium may include any compound containing calcium, including salt complexes, dissolved species, and other forms of calcium. Such acceptable forms of calcium are well known to those of ordinary skill.

本发明所使用之术语「其被溶解物种」系表示该物种系在产生组成物之过程中借着添加所述之钙形式，之后使所述之钙形式与一或多种其它亦于制造组成物之过程中添加之组份反应而存在于该组成物中。因此，例如，在产生本发明组成物时，可在产生组成物之过程中添加碳酸钙(例如可在制造组成物之过程中添加柠檬酸及/或苹果酸，与碳酸钙反应产生柠檬酸苹果酸钙，此在溶解于溶液中时提供钙、柠檬酸根及苹果酸根物质)。The term "dissolved species" used in the present invention means that the species is produced by adding the calcium form in the process of producing the composition, and then combining the calcium form with one or more other substances also used in the production composition. Components added during the process of compounding react to exist in the composition. Therefore, for example, when producing the composition of the present invention, calcium carbonate can be added in the process of producing the composition (for example, citric acid and/or malic acid can be added in the process of manufacturing the composition, and react with calcium carbonate to produce citrate apple calcium phosphate, which when dissolved in solution provides calcium, citrate and malate species).

该至少一种钙来源可包含单一种钙来源或复数种钙来源作为本发明所提供之甜味剂组成物的功能性成份。通常，根据本发明特定具体实施态样，该至少一种钙来源存在于该甜味剂组成物或经增甜组成物中之量系足以增进健康及生活。根据特别期望之具体实施态样，钙存在于该甜味剂组成物或该经增甜组成物中之量系至少20至约1,000毫克钙/份(～240毫升)。更期望钙存在于该甜味剂组成物或该经增甜组成物中之量系系约50至约500毫克之范围，更期望约75至约250毫克，又更期望约100毫克。钙存在于甜味剂组成物或该经增甜组成物中之量系藉将组成物内之所有形式及来源的钙组合而决定。The at least one calcium source may comprise a single calcium source or a plurality of calcium sources as functional ingredients of the sweetener composition provided by the present invention. Generally, according to certain embodiments of the invention, the at least one source of calcium is present in the sweetener composition or sweetened composition in an amount sufficient to enhance health and life. According to particularly contemplated embodiments, calcium is present in the sweetener composition or the sweetened composition in an amount of at least 20 to about 1,000 mg calcium per serving (-240 mL). More desirably calcium is present in the sweetener composition or the sweetened composition in an amount in the range of about 50 to about 500 mg, more desirably about 75 to about 250 mg, still more desirably about 100 mg. The amount of calcium present in a sweetener composition or the sweetened composition is determined by combining all forms and sources of calcium within the composition.

本发明所提供之甜味剂组成物可进一步包含至少一种异于前述钙来源之功能性成份。特定具体实施态样中，该甜味剂组成物系进一步包含维生素D。维生素D系人类吸收钙所必需。简言之，肠道中钙之活性吸收系视骨化三醇(其系于肾脏中自维生素D制得)而定。然而，在不欲受缚于任何理论下，相信高浓度钙之摄取可借着增加经由非维生素D相依性机制所吸收之钙量来补偿维生素D浓度之不足。The sweetener composition provided by the present invention may further comprise at least one functional ingredient different from the aforementioned calcium source. In a specific embodiment, the sweetener composition further comprises vitamin D. Vitamin D is necessary for humans to absorb calcium. Briefly, the active absorption of calcium in the intestine is dependent on calcitriol, which is made from vitamin D in the kidneys. However, without wishing to be bound by any theory, it is believed that intake of high concentrations of calcium can compensate for deficient vitamin D concentrations by increasing the amount of calcium absorbed through non-vitamin D dependent mechanisms.

另一特凝具体实施态样中，甜味剂组成物系进一步包含其它据载有益于骨骼及关节健康之功能性成份，其非限制实例系包括镁、葡糖胺及硫酸软骨素。In another specific embodiment, the sweetener composition further includes other functional ingredients that are said to benefit bone and joint health, non-limiting examples of which include magnesium, glucosamine, and chondroitin sulfate.

根据本发明特定具体实施态样，本发明所提供之甜味剂组成物可另外包含至少一种异于前述功能性成份之功能性成份。根据本发明特定具体实施态样，该等功能性成份之非限制实例系包括天然富含养份或医药活性之食物，诸如大蒜、大豆、抗氧化剂、纤维、葡糖胺、硫酸软骨素、人参、银杏、紫锥花或诸如此类者；其它提供健康益处之养份，诸如氨基酸、维生素、矿物质、类胡萝卜素、膳食纤维、脂肪酸诸如ω-3或ω-6脂肪酸、DHA、EPA或ALA(其可自植物或动物来源衍生，例如鲑鱼及其它冷水鱼或藻类)、类黄酮、酚类、多元醇、益菌助生质/益生菌、植物固醇或植物固烷醇或其酯、植物雌激素、硫化物/硫醇、甘蔗原素、皂苷、核酮糖二磷酸羧化酶-加氧酶(rubisco)胜肽、食欲抑制剂、水合剂、自体免疫剂、C-反应性蛋白质还原剂或消炎剂；或任何其它有益于治疗特定疾病或病况(诸如糖尿病、骨质疏松症、发炎或胆固醇)之功能性成份。According to a specific embodiment of the present invention, the sweetener composition provided by the present invention may additionally contain at least one functional ingredient different from the aforementioned functional ingredients. According to certain embodiments of the present invention, non-limiting examples of such functional ingredients include foods that are naturally rich in nutrients or medicinally active, such as garlic, soybeans, antioxidants, fiber, glucosamine, chondroitin sulfate, ginseng , ginkgo, echinacea or the like; other nutrients that provide health benefits such as amino acids, vitamins, minerals, carotenoids, dietary fiber, fatty acids such as omega-3 or omega-6 fatty acids, DHA, EPA or ALA ( It may be derived from plant or animal sources such as salmon and other cold water fish or algae), flavonoids, phenols, polyols, prebiotics/probiotics, phytosterols or phytostanols or their esters, phytoestradiols Hormones, sulfides/thiols, acocanein, saponins, ribulose bisphosphate carboxylase-oxygenase (rubisco) peptides, appetite suppressants, hydration agents, autoimmune agents, C-reactive protein reducers or anti-inflammatory agents; or any other functional ingredient that is beneficial in the treatment of a particular disease or condition such as diabetes, osteoporosis, inflammation or cholesterol.

II.天然及/或合成高效能甜味剂II. Natural and/or synthetic high-potency sweeteners

所提供之甜味剂组成物亦包含至少一种天然及/或合成高效能甜味剂。本发明所使用之词句「天然高效能甜味剂」、「NHPS」、「NHPS组成物」及「天然高效能甜味剂组成物」系同义词。「NHPS」系表示自然界所发现之任何甜味剂，可为未加工、经萃取、经纯化或任何其它形式、单一种或其组合物，且特征为具有甜度效能高于葡萄糖、果糖或葡萄糖且仍具有热量。适用于本发明具体实施态样之NHPS的非限制实例系包括瑞鲍迪苷(rebaudioside)A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、瑞鲍迪苷F、杜尔苷(dulcoside)A、杜尔苷B、甜茶苷、甜菊、甜菊精、罗汉果皂苷(mogroside)IV、罗汉果皂苷V、罗汉果甜味剂、赛门苷(siamenoside)、莫那汀(monatin)及其盐(莫那汀(monatin)SS、RR、RS、SR)、仙茅甜蛋白、甘草酸and its salts、奇异果甜蛋白、应乐果甜蛋白、马槟榔甜蛋白、布拉齐因(brazzein)、贺兰甜精(hernandulcin)、叶甘素、葛西非林(glycyphyllin)、根皮苷、三叶苷、贝诺苷(baiyunoside)、奥斯雷丁(osladin)、聚波朵苷(polypodoside)A、蝶卡苷(pterocaryoside)A、蝶卡苷(pterocaryoside)B、慕库若苷(mukurozioside)、弗米索苷(phlomisoside)I、甘草苷I、阿布索苷(abrusoside)A及青钱柳苷(cyclocarioside)I。NHPS亦包括经修饰之NHPS。经修饰之NHPS系包括已经天然改变之NHPS。例如，经修饰之NHPS系包括(但不限于)已经发酵、与酶接触或于NHPS上经衍化或经取代之NHPS。于一具体实施态样中，至少一种经修饰之NHPS可与至少一种NHPS组合使用。另一具体实施态样中，至少一种经修饰之NHPS可在无NHPS下使用。因此，经修饰之NHPS可取代NHPS或可与NHPS组合使用于本发明所述之任一具体实施态样。然而，为简便计，在本发明具体实施态样之描述中，经修饰之NHPS不仅描述为未经修饰之NHPS的备择物，而应理解为经修饰之NHPS可取代本发明所揭示之任具体实施态样中的NHPS。Provided sweetener compositions also include at least one natural and/or synthetic high-potency sweetener. The expressions "natural high-potency sweetener", "NHPS", "NHPS composition" and "natural high-potency sweetener composition" are synonymous as used herein. "NHPS" means any sweetener found in nature, whether raw, extracted, purified or in any other form, singly or in combination, and characterized by a sweetening potency higher than that of glucose, fructose or glucose and still have heat. Non-limiting examples of NHPS suitable for use in embodiments of the invention include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside Baudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, siamenoside, mogroside Monatin and its salts (monatin SS, RR, RS, SR), curculinin, glycyrrhizic acid and its salts, thaumatin, sucralin, and arepinin , brazzein, hernandulcin, phyllin, glycyphyllin, phlorizin, trilobatin, baiyunoside, osladin , polypodoside (polypodoside) A, pterocaryoside (pterocaryoside) A, pterocaryoside (pterocaryoside) B, mukuroside (mukurozioside), phlomisoside (phlomisoside) I, liquiritin I, abuxoside (abrusoside) A and cyclocarioside (cyclocarioside) I. NHPS also includes modified NHPS. Modified NHPSs include NHPSs that have been altered naturally. For example, modified NHPSs include, but are not limited to, NHPSs that have been fermented, contacted with enzymes, or derivatized or substituted on NHPSs. In one embodiment, at least one modified NHPS may be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS can be used without NHPS. Therefore, a modified NHPS can be used in place of or in combination with an NHPS in any of the embodiments described herein. However, for the sake of brevity, in the description of the specific implementation of the present invention, the modified NHPS is not only described as an alternative to the unmodified NHPS, but it should be understood that the modified NHPS can replace any of the present invention. Specifically implement the NHPS in the form.

于一具体实施态样中，可使用任何纯度百分比之NHPS萃取物。另一具体实施态样中，当NHPS系于非萃取形式下使用时，NHPS之纯度可介于例如约25％至约100％之范围内。根据另一具体实施态样，NHPS之纯度可介于约50％至约100％；自约70％至约100％；自约80％至约100％；自约90％至约100％；自约95％至约100％；自约95％至约99.5％；自约96％至约100％；自约97％至约100％；自约98％至约100％；及自约99％至约100％。In one embodiment, any percent purity of the NHPS extract can be used. In another embodiment, when the NHPS is used in a non-extracted form, the purity of the NHPS can range, for example, from about 25% to about 100%. According to another embodiment, the purity of NHPS may be from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 90% to about 100%; From about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to About 100%.

本发明所使用之纯度系表示个别NHPS化合物存在于未加工或经纯化之NHPS萃取物中的重量百分比。于一具体实施态样中，甜菊糖苷萃取物系包含特定纯度之特定甜菊糖苷，甜菊糖苷萃取物之其余部分则包含其它甜菊糖苷之混合物。As used herein, purity refers to the weight percent of an individual NHPS compound present in a crude or purified NHPS extract. In one embodiment, the steviol glycoside extract comprises specific steviol glycosides of a specified purity, and the remainder of the steviol glycoside extract comprises a mixture of other steviol glycosides.

为得到特别纯之NHPS萃取物，诸如瑞鲍迪苷A，可能需要将粗制萃取物纯化至实质纯形式。该等方法通常系一般技术者已知。To obtain particularly pure NHPS extracts, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those of ordinary skill.

用以纯化NHPS诸如瑞鲍迪苷A之例示方法系描述于发明者DuBois等人于2006年6月19日申请之共待审专利申请案编号60/805,216，标题“RebaudiosideA Composition and Method for Purifying Rebaudioside A，”中，其揭示内容系以引用方式并入本文。Exemplary methods for purifying NHPS such as rebaudioside A are described in co-pending patent application Ser. No. 60/805,216, filed June 19, 2006, by the inventor DuBois et al. A," the disclosure of which is incorporated herein by reference.

简言之，实质纯之瑞鲍迪苷A系于单一步骤中自包含自约10重量％至约25重量％，尤其是自约15重量％至约20重量％之量的至少一种有机溶剂及水之含水有机溶液结晶。期望有机溶剂系包含醇类、丙酮及乙腈。醇类之非限制实例系包括乙醇、甲醇、异丙醇、1-丙醇、1-丁醇、2-丁醇、第三丁醇及异丁醇。期望该至少一种有机溶剂系包含乙醇与甲醇之混合物，存在于该含水有机溶液中之重量比系自约20份至约1份乙醇对1份甲醇，更期望是自约3份至约1份乙醇对1份甲醇。Briefly, substantially pure rebaudioside A is self-comprising in a single step at least one organic solvent in an amount from about 10% to about 25% by weight, especially from about 15% to about 20% by weight Crystallization of aqueous organic solutions of water and water. Desirable organic solvents include alcohols, acetone and acetonitrile. Non-limiting examples of alcohols include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol. Desirably the at least one organic solvent comprises a mixture of ethanol and methanol present in the aqueous organic solution in a weight ratio of from about 20 parts to about 1 part ethanol to 1 part methanol, more desirably from about 3 parts to about 1 part 1 part ethanol to 1 part methanol.

期望该含水有机溶剂与粗制瑞鲍迪苷A之重量比系介于自约10至约4份含水有机溶剂对1份粗制瑞鲍迪苷A之范围内，尤其是自约5至约3份含水有机溶剂对1份粗制瑞鲍迪苷A。Desirably, the weight ratio of the aqueous organic solvent to crude rebaudioside A is in the range from about 10 to about 4 parts of aqueous organic solvent to 1 part of crude rebaudioside A, especially from about 5 to about 3 parts aqueous organic solvent to 1 part crude rebaudioside A.

例示具体实施态样中，纯化瑞鲍迪苷A之方法系于约室温下进行。另一具体实施态样中，纯化瑞鲍迪苷A之方法另外包含将瑞鲍迪苷A溶液加热至介于约20℃至约40℃范围内温度之步骤或于另一具体实施态样中系至回流温度，历经约0.25小时至约8小时。另一例示具体实施态样中，其中用以纯化瑞鲍迪苷A之方法系包含加热该瑞鲍迪苷A溶液之步骤，该方法另外包含将瑞鲍迪苷A溶液冷却至介于约4℃至约25℃范围内温度历经约0.5小时至约24小时之步骤。In an exemplary embodiment, the method for purifying rebaudioside A is performed at about room temperature. In another embodiment, the method of purifying rebaudioside A further comprises the step of heating the rebaudioside A solution to a temperature in the range of about 20°C to about 40°C or in another embodiment Tie to reflux temperature over about 0.25 hour to about 8 hours. In another exemplary embodiment, the method for purifying rebaudioside A comprises the step of heating the rebaudioside A solution, and the method further comprises cooling the rebaudioside A solution to between about 4 °C to about 25°C in steps of about 0.5 hours to about 24 hours.

根据特定具体实施态样，该瑞鲍迪苷A之纯度可介于约50％至约100％；自约70％至约100％；自约80％至约100％；自约90％至约100％；自约95％至约100％；自约95％至约99.5％；约96％至约100％；自约97％至约100％；自约98％至约100％；及自约99％至约100％。根据特别期望之具体实施态样，在粗制瑞鲍迪苷A结晶时，实质纯之瑞鲍迪苷A组成物系包含以干重计纯度高于约95重量％至约100重量％的瑞鲍迪苷A。其它例示具体实施态样中，实质纯之瑞鲍迪苷A系包含以干重计高于约97重量％至约100重量％瑞鲍迪苷A，以干重计高于约98％至约100重量％或以干重计高于约99％至约100重量％的纯度水平之瑞鲍迪苷A。该瑞鲍迪苷A溶液在单一结晶步骤期间可搅拌或不搅拌。According to a specific embodiment, the purity of rebaudioside A can be from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%. According to a particularly contemplated embodiment, upon crystallization of crude rebaudioside A, the substantially pure rebaudioside A composition comprises rebaudioside A at a purity of greater than about 95% to about 100% by weight on a dry weight basis. Baudioside A. In other exemplary embodiments, substantially pure rebaudioside A comprises greater than about 97% to about 100% by weight rebaudioside A on a dry weight basis, greater than about 98% to about 100% by weight on a dry weight basis. 100% by weight or rebaudioside A at a purity level of greater than about 99% to about 100% by weight on a dry weight basis. The rebaudioside A solution may or may not be stirred during a single crystallization step.

例示具体实施态样中，纯化瑞鲍迪苷A之方法另外包含于适当之温度下使用足以促进瑞鲍迪苷A结晶以形成纯瑞鲍迪苷A之高纯度瑞鲍迪苷A结晶在该瑞鲍迪苷A溶液中加入晶种之步骤(视情况进行之步骤)。足以促进实质纯之瑞鲍迪苷A的结晶之瑞鲍迪苷A用量系包含溶液中存在自约0.0001重量％至约1重量％之量的瑞鲍迪苷A，尤其是自约0.01重量％至约1重量％。加入晶种之步骤的适当温度系包含自约18℃至约35℃范围内的温度。In an exemplary embodiment, the method for purifying rebaudioside A further comprises using high-purity rebaudioside A crystals at an appropriate temperature sufficient to promote the crystallization of rebaudioside A to form pure rebaudioside A. The step of adding seed crystals to the rebaudioside A solution (step to be performed as appropriate). The amount of rebaudioside A sufficient to promote the crystallization of substantially pure rebaudioside A comprises rebaudioside A present in the solution in an amount from about 0.0001% by weight to about 1% by weight, especially from about 0.01% by weight to about 1% by weight. Suitable temperatures for the seeding step include temperatures ranging from about 18°C to about 35°C.

另一例示具体实施态样中，纯化瑞鲍迪苷A之方法另外包含分离及洗涤该实质纯之瑞鲍迪苷A组成物之步骤。该实质纯之瑞鲍迪苷A组成物藉各种利用离心力之固体-液体分离技术与该含水有机溶液分离，包括(但不限于)垂直及水平多孔篮式离心机、转鼓式离心机、沉降式离心机、刮刀卸料离心机、活塞推料离心机、Heinkel型离心机、盘式堆集离心机及旋风分离。此外，分离可藉加压、真空及重力过滤方法中之任一种增进，包括(但不限于)使用皮带、转鼓、纳许型(nutsche type)、叶、板、Rosenmund型、火花型及袋滤器及压滤器。瑞鲍迪苷A固体-液体分离装置之操作可为连续、半连续或分批模式。该实质纯之瑞鲍迪苷A组成物亦可于分离装置上使用各种含水有机溶剂及其混合物洗涤。该实质纯之瑞鲍迪苷A组成物可在分离装置上使用任何数目之气体，包括(不限于)氮及氩，以蒸发残留之液体溶剂，而部分或完全干燥。该实质纯之瑞鲍迪苷A组成物可使用液体、气体或机械装置藉由溶解该固体或保持该固体形式而自动或手动地自分离装置取出。In another exemplary embodiment, the method for purifying rebaudioside A further comprises the step of isolating and washing the substantially pure rebaudioside A composition. The substantially pure rebaudioside A composition is separated from the aqueous organic solution by various solid-liquid separation techniques using centrifugal force, including but not limited to vertical and horizontal perforated basket centrifuges, drum centrifuges, Decanter centrifuges, scraper discharge centrifuges, piston pusher centrifuges, Heinkel centrifuges, disc stack centrifuges and cyclones. Additionally, separation can be enhanced by any of pressurized, vacuum, and gravity filtration methods including, but not limited to, the use of belts, drums, nutsche types, leaves, plates, Rosenmund types, spark types, and Bag filters and filter presses. The operation of the rebaudioside A solid-liquid separation device can be in continuous, semi-continuous or batch mode. The substantially pure rebaudioside A composition can also be washed on the separation device using various aqueous organic solvents and mixtures thereof. The substantially pure rebaudioside A composition can be partially or completely dried on a separation device using any number of gases, including but not limited to nitrogen and argon, to evaporate residual liquid solvent. The substantially pure rebaudioside A composition can be automatically or manually removed from the separation device by dissolving the solid or maintaining the solid form using liquid, gas or mechanical means.

另一例示具体实施态样中，纯化瑞鲍迪苷A之方法另外包含使用熟习此技术者所熟知之技术干燥该实质纯之瑞鲍迪苷A组成物的步骤，其非限制实例系包括使用旋转真空干燥器、流体床式干燥器、旋转隧式干燥器、板式干燥器、盘式干燥器、Nauta式干燥器、喷雾干燥器、闪蒸干燥器、微米干燥器、圆盘式干燥器、高及低速桨式干燥器及微波干燥器。例示具体实施态样中，干燥之步骤系包含于约40℃至约60℃使用氮或氩清洗约5小时至约100小时移除残留溶剂，而干燥该实质纯之瑞鲍迪苷A组成物。In another exemplary embodiment, the method of purifying rebaudioside A further comprises the step of drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, non-limiting examples of which include using Rotary Vacuum Dryer, Fluid Bed Dryer, Rotary Tunnel Dryer, Plate Dryer, Disk Dryer, Nauta Dryer, Spray Dryer, Flash Dryer, Micron Dryer, Disk Dryer, High and low speed paddle dryers and microwave dryers. In an exemplary embodiment, the step of drying comprises purging with nitrogen or argon for about 5 hours to about 100 hours at about 40° C. to about 60° C. to remove residual solvent, and drying the substantially pure rebaudioside A composition .

另一例示具体实施态样中，其中该粗制瑞鲍迪苷A混合物实质上不含瑞鲍迪苷D杂质，纯化瑞鲍迪苷A之方法另外在干燥该实质纯之瑞鲍迪苷A组成物的步骤之前包含以含水有机溶剂将实质纯之瑞鲍迪苷A的组成物浆化的步骤。该浆液系为包含固体及含水有机或有机溶液之混合物，其中该固体系包含该实质纯之瑞鲍迪苷A组成物且仅稍溶于该含水有机或有机溶剂。于一具体实施态样中，该实质纯之瑞鲍迪苷A组成物及含水有机溶剂存在于该浆液中之重量比系自约15份至1份含水有机溶剂对1份实质纯之瑞鲍迪苷A组成物。于一具体实施态样中，该浆液系保持于室温。另一具体实施态样中，浆化之步骤少包含将该浆液加热至介于约20至约40℃范围内之温度。该实质纯之瑞鲍迪苷A组成物系浆化历经约0.5小时至约24小时。In another exemplary embodiment, wherein the crude rebaudioside A mixture is substantially free of rebaudioside D impurities, the method for purifying rebaudioside A is additionally drying the substantially pure rebaudioside A The step of composing the composition includes the step of slurrying the composition of substantially pure rebaudioside A with an aqueous organic solvent. The slurry is a mixture comprising a solid and an aqueous organic or organic solution, wherein the solid comprises the substantially pure rebaudioside A composition and is only slightly soluble in the aqueous organic or organic solvent. In one embodiment, the substantially pure rebaudioside A composition and the aqueous organic solvent are present in the slurry in a weight ratio of from about 15 parts to 1 part aqueous organic solvent to 1 part substantially pure rebaudioside A Diglycoside A composition. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the step of slurrying includes at least heating the slurry to a temperature in the range of about 20 to about 40°C. The substantially pure rebaudioside A composition is slurried for about 0.5 hour to about 24 hours.

再另一例示具体实施态样中，纯化瑞鲍迪苷A之方法另外包含自该浆液之含水有机或有机溶剂分离该实质纯之瑞鲍迪苷A组成物及洗涤该实质纯之瑞鲍迪苷A组成物之步骤，之后为干燥该实质纯之瑞鲍迪苷A组成物之步骤。In yet another exemplary embodiment, the method for purifying rebaudioside A further comprises isolating the substantially pure rebaudioside A composition from the aqueous organic or organic solvent of the slurry and washing the substantially pure rebaudioside A The step of the glycoside A composition is followed by the step of drying the substantially pure rebaudioside A composition.

若需要进一步纯化，则可重复本发明所述之纯化瑞鲍迪苷A的方法或该实质纯之瑞鲍迪苷A组成物可使用备择纯化方法(诸如管柱层析)进一步纯化。If further purification is required, the method for purifying rebaudioside A described in the present invention can be repeated or the substantially pure rebaudioside A composition can be further purified using alternative purification methods such as column chromatography.

亦期望可使用本发明所述之纯化方法来纯化其它NHPS，此仅需要少许一般技术者明了之实验。It is also contemplated that other NHPS can be purified using the purification methods described in this invention, requiring only a little experimentation that would be apparent to the skilled person.

藉前述结晶纯化瑞鲍迪苷A形成至少种不同之多晶型物：晶型1：瑞鲍迪苷A水合物；晶型2：无水瑞鲍迪苷A；晶型3：瑞鲍迪苷A溶剂合物；及晶型4：非晶型瑞鲍迪苷A。纯化过程中之含水有机溶液及温度影响该实质纯之瑞鲍迪苷A组成物所形成之多晶型物。图1-5个别系为多晶型物晶型1(水合物)、晶型2(无水物)、晶型3A(甲醇溶剂合物)、晶型3B(乙醇溶剂合物)及晶型4(非晶型)之例示粉末x-射线衍射(XRPD)扫描图。该四种瑞鲍迪苷A多晶型物之材料性质系列于下表中：Rebaudioside A was purified by the aforementioned crystallization to form at least one polymorphic form: Crystal Form 1: Rebaudioside A Hydrate; Crystal Form 2: Anhydrous Rebaudioside A; Crystal Form 3: Rebaudioside A Glycoside A solvate; and Form 4: Amorphous rebaudioside A. The aqueous organic solution and temperature during the purification process affect the polymorphic form formed by the substantially pure rebaudioside A composition. Figures 1-5 are polymorphic form 1 (hydrate), crystal form 2 (anhydrate), crystal form 3A (methanol solvate), crystal form 3B (ethanol solvate) and crystal form Exemplary powder x-ray diffraction (XRPD) scan of 4 (amorphous form). The material property series of the four rebaudioside A polymorphs are listed in the following table:

表1：瑞鲍迪苷A多晶型物Table 1: Rebaudioside A polymorphs

  晶型1多晶型物Form 1 polymorph  晶型2多晶型物Form 2 polymorph  晶型3多晶型物Form 3 polymorph  晶型4多晶型物Form 4 polymorph  在25℃下于H2O中之溶解速率Dissolution rate in H2O at 25°C  极低(＜0.2％/60分钟)Very low (<0.2%/60 minutes)  中等(＜30％/5分钟)Moderate (<30%/5 minutes)  高(＞30％/5分钟)High (>30%/5 minutes)  高(＞35％/5分钟)High (>35%/5 minutes)  醇含量alcohol content  ＜0.5％＜0.5%  ＜1％＜1%  1-3％1-3%  水含量water content  ＞5％＞5%  ＜1％＜1%  ＜3％＜3%  6.74％6.74%

所形成之多晶型物的类型系视该含水有机溶液之组成、结晶步骤之温度及干燥步骤期间之温度而定。晶型1及晶型3系于单一结晶步骤中形成，而晶型2系于自晶型1或晶型3转变后于干燥步骤期间形成。The type of polymorph formed depends on the composition of the aqueous organic solution, the temperature of the crystallization step and the temperature during the drying step. Form 1 and Form 3 were formed in a single crystallization step, while Form 2 was formed during the drying step after conversion from Form 1 or Form 3.

结晶步骤期间在约20℃至约50℃范围内之低温及该含水有机溶剂中水对有机溶剂之低比例导致形成晶型3。结晶步骤期间在约50℃至约80℃范围内之高温及该含水有机溶剂中水对有机溶剂之高比例导致形成晶型1。晶型1可藉由在室温下(2-16小时)或于回流下约(0.5-3小时)于无水溶剂中浆化而转变成晶型3。晶型3可藉由于室温下将该多晶型物于水中浆化约16小时或于回流下约2-3小时而转变成晶型1。晶型3可在干燥过程中转变成晶型2；然而，将实质纯之瑞鲍迪苷A组成物的干燥温度增高至70℃以上或将干燥增长会导致瑞鲍迪苷A分解，且增加该实质纯之瑞鲍迪苷A组成物残留的瑞鲍迪苷B杂质。晶型2可添加水而转变成晶型1。The low temperature during the crystallization step in the range of about 20°C to about 50°C and the low ratio of water to organic solvent in the aqueous organic solvent resulted in the formation of Form 3. The high temperature during the crystallization step in the range of about 50°C to about 80°C and the high ratio of water to organic solvent in the aqueous organic solvent results in the formation of Form 1. Form 1 can be converted to Form 3 by slurrying in anhydrous solvent at room temperature (2-16 hours) or at reflux for about (0.5-3 hours). Form 3 can be converted to Form 1 by slurrying the polymorph in water at room temperature for about 16 hours or at reflux for about 2-3 hours. Crystal form 3 can be transformed into crystal form 2 during the drying process; however, increasing the drying temperature of the substantially pure rebaudioside A composition above 70°C or increasing the drying rate will cause rebaudioside A to decompose and increase Rebaudioside B impurity remaining in the substantially pure rebaudioside A composition. Form 2 can be transformed into Form 1 by adding water.

晶型4可使用一般技术者所熟知之方法自晶型1、2、3或其组合物形成。该等方法之非限制实例系包括熔融加工、球磨、结晶、冷冻干燥、低温碾磨及喷雾干燥。特定具体实施态样中，晶型4可借着将该实质纯之瑞鲍迪苷A组成物之溶液喷雾干燥而自前文所述纯化方法制得之实质纯瑞鲍迪苷A组成物制备。Form 4 can be formed from Form 1, 2, 3 or combinations thereof using methods well known to those of ordinary skill. Non-limiting examples of such methods include melt processing, ball milling, crystallization, freeze drying, cryogenic milling, and spray drying. In a specific embodiment, Form 4 can be prepared from the substantially pure rebaudioside A composition obtained by the aforementioned purification method by spray-drying the solution of the substantially pure rebaudioside A composition.

使用于本发明时，词句「合成甜味剂」系表示非自然界所发现且特征上具有高于蔗糖、果糖或葡萄糖之甜味效能而不具热量之任何组成物。适于本发明具体实施态样之合成甜味剂的非限制实例系包括三氯蔗糖、醋磺内酯钾、阿司巴甜、阿力甜、糖精、新橙皮苷二氢查尔酮、环己基氨基磺酸盐、纽甜、N-〔N-〔3-(3-羟基-4-甲氧苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-羟基-4-甲氧苯基)-3-甲基丁基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-甲氧-4-羟苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、其盐及诸如此类者。As used herein, the phrase "synthetic sweetener" means any composition not found in nature and which characteristically has a sweetening potency higher than that of sucrose, fructose, or glucose, without being caloric. Non-limiting examples of synthetic sweeteners suitable for embodiments of the invention include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, Cyclohexylsulfamate, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine Acid 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenyl Alanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-Methyl esters, salts thereof and the like.

例如，特定具体实施态样系包含NHPS诸如甜菊糖苷之组合物。可组合之适当甜菊糖苷的非限制实例系包括瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、瑞鲍迪苷F、杜尔苷A、杜尔苷B、甜茶苷、甜菊精或甜菊双糖苷。根据本发明特别期望之具体实施态样，高效能甜味剂之组合物系包含瑞鲍迪苷A组合以瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷E、瑞鲍迪苷F、甜菊精、甜菊双糖苷、杜尔苷A或其组合物。For example, certain embodiments are compositions comprising NHPS such as steviol glycosides. Non-limiting examples of suitable steviol glycosides that may be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dur Glycoside A, dulcoside B, rubusoside, steviolin, or steviolbioside. According to a particularly desirable embodiment of the present invention, the composition of the high-potency sweetener comprises rebaudioside A combined with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulside A or a combination thereof.

通常，根据特定具体实施态样，瑞鲍迪苷A于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约50至约99.5重量百分比范围内，较期望为约70至约90重量百分比范围内，更期望为约75至约85重量百分比范围内。Generally, according to certain embodiments, rebaudioside A is present in the high-potency sweetener composition in an amount ranging from about 50 to about 99.5 weight percent of the high-potency sweetener composition, more desirably In the range of about 70 to about 90 weight percent, more desirably in the range of about 75 to about 85 weight percent.

另一特定具体实施态样中，瑞鲍迪苷B于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约1至约8重量百分比范围内，较期望为约2至约5重量百分比范围内，更期望为约2至约3重量百分比范围内。In another specific embodiment, rebaudioside B is present in the high-potency sweetener composition in an amount ranging from about 1 to about 8 weight percent of the high-potency sweetener composition, more desirably In the range of about 2 to about 5 weight percent, more desirably in the range of about 2 to about 3 weight percent.

另一特定具体实施态样中，瑞鲍迪苷C于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约1至约10重量百分比范围内，较期望为约3至约8重量百分比范围内，更期望为约4至约6重量百分比范围内。In another specific embodiment, rebaudioside C is present in the high-potency sweetener composition in an amount ranging from about 1 to about 10 weight percent of the high-potency sweetener composition, more desirably In the range of about 3 to about 8 weight percent, more desirably in the range of about 4 to about 6 weight percent.

再另一特定具体实施态样中，瑞鲍迪苷E于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.1至约4重量百分比范围内，较期望为约0.1至约2重量百分比之范围内，更期望为约0.5至约1重量百分比之范围内。In yet another specific embodiment, the amount of rebaudioside E present in the high-potency sweetener composition is in the range of about 0.1 to about 4 weight percent of the high-potency sweetener composition, preferably It is in the range of about 0.1 to about 2 weight percent, more desirably in the range of about 0.5 to about 1 weight percent.

再另一特定具体实施态样中，瑞鲍迪苷F于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.1至约4重量百分比之范围内，较期望为约0.1至约2重量百分比之范围内，更期望为约0.5至约1重量百分比之范围内。In yet another specific embodiment, rebaudioside F is present in the high-potency sweetener composition in an amount ranging from about 0.1 to about 4 weight percent of the high-potency sweetener composition, compared to It is desirably in the range of about 0.1 to about 2 weight percent, more desirably in the range of about 0.5 to about 1 weight percent.

又另一特定具体实施态样中，杜尔苷A于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.1至约4重量百分比之范围内，较期望为约0.1至约2重量百分比之范围内，更期望为约0.5至约1重量百分比之范围内。In yet another specific embodiment, dulcoside A is present in the high-potency sweetener composition in an amount ranging from about 0.1 to about 4 weight percent of the high-potency sweetener composition, preferably It is in the range of about 0.1 to about 2 weight percent, more desirably in the range of about 0.5 to about 1 weight percent.

另一特定具体实施态样中，杜尔苷B于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.1至约4重量百分比之范围内，较期望为约0.1至约2重量百分比之范围内，更期望为约0.5至约1重量百分比之范围内。In another specific embodiment, dulcoside B is present in the high-potency sweetener composition in an amount ranging from about 0.1 to about 4 weight percent of the high-potency sweetener composition, more desirably In the range of about 0.1 to about 2 weight percent, more desirably in the range of about 0.5 to about 1 weight percent.

另一特定具体实施态样中，甜菊精于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.5至约10重量百分比之范围内，较期望为约1至约6重量百分比之范围内，更期望为约1至约4重量百分比之范围内。In another specific embodiment, steviol is present in the high-potency sweetener composition in an amount ranging from about 0.5 to about 10 weight percent of the high-potency sweetener composition, more desirably about 1 to about 6 weight percent, more desirably about 1 to about 4 weight percent.

又另一特定具体实施态样中，甜菊双糖苷于高效能甜味剂组合物中之存在量系为该高效能甜味剂组合物之约0.1至约4重量百分比之范围内，较期望为约0.1至约2重量百分比之范围内，更期望为约0.5至约1重量百分比之范围内。In yet another specific embodiment, the amount of steviolbioside present in the high-potency sweetener composition is in the range of about 0.1 to about 4 weight percent of the high-potency sweetener composition, more desirably In the range of about 0.1 to about 2 weight percent, more desirably in the range of about 0.5 to about 1 weight percent.

根据特别期望之具体实施态样，该高效能甜味剂组成物系包含瑞鲍迪苷A、甜菊精、瑞鲍迪苷B、瑞鲍迪苷C及瑞鲍迪苷F之组合物；其中瑞鲍迪苷A于高效能甜味剂组合物中之存在量以该高效能甜味剂组合物总重计系约75至约85重量百分比范围内，甜菊精存在量系为约1至约6重量百分比范围内，瑞鲍迪苷B存在量系为约2至约5重量百分比范围内，瑞鲍迪苷C存在量系为约3至约8重量百分比范围内，而瑞鲍迪苷F存在量系为约0.1至约2重量百分比范围内。According to a particularly desirable embodiment, the high-potency sweetener composition is a composition comprising rebaudioside A, stevioside, rebaudioside B, rebaudioside C, and rebaudioside F; wherein Rebaudioside A is present in the high-potency sweetener composition in an amount ranging from about 75 to about 85 weight percent, based on the total weight of the high-potency sweetener composition, and stevioside is present in an amount from about 1 to about In the range of 6 weight percent, rebaudioside B is present in an amount ranging from about 2 to about 5 weight percent, rebaudioside C is present in an amount ranging from about 3 to about 8 weight percent, and rebaudioside F is present in an amount ranging from about 3 to about 8 weight percent. The amount present is in the range of about 0.1 to about 2 weight percent.

此外，一般技术者应明了甜味剂组成物可定制得到所需之热量含量。例如，低热量或无热量NHPS可与有热量天然甜味剂及/或其它有热量添加组合，以制得具有较佳热量含量之甜味剂组成物。In addition, those of ordinary skill will appreciate that the sweetener composition can be tailored to obtain a desired caloric content. For example, low- or non-caloric NHPS can be combined with caloric natural sweeteners and/or other caloric additions to produce sweetener compositions with preferred caloric content.

III.甜味改善用组成物III. Composition for improving sweet taste

甜味剂组成物亦包含甜味改善用组成物，其非限制实例系包括醣类、多元醇、氨基酸及其对应之盐类、聚氨基酸及其对应之盐类、糖酸及其对应之盐类、核苷酸、有机酸、无机酸、有机盐类(包括有机酸盐类及有机碱盐类)、无机盐类、苦味化合物、调味剂及调味成份、涩味化合物、蛋白质或蛋白质水解物、界面活性剂、乳化剂、类黄酮、醇类、聚合物、其它赋予类似糖之特征的甜味改善用味道添加剂及其组合物。Sweetener compositions also include sweet taste improving compositions, non-limiting examples of which include sugars, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts Nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic alkali salts), inorganic salts, bitter compounds, flavoring agents and flavoring ingredients, astringent compounds, proteins or protein hydrolysates , Surfactants, emulsifiers, flavonoids, alcohols, polymers, other taste additives for sweet taste improvement imparting sugar-like characteristics and compositions thereof.

于一具体实施态样中，单一种甜味改善用组成物可与单一种天然及/或合成高效能甜味剂组合使用。本发明另一具体实施态样中，单一种甜味改善用组成物可与一或多种天然及/或合成高效能甜味剂组合使用。另一具体实施态样中，一或多种甜味改善用组成物可与单一种天然及/或合成高效能甜味剂组合使用。再一具体实施态样中，可有复数种甜味改善用组合物与一或多种天然及/或合成高效能甜味剂组合使用。In one embodiment, a single sweet taste improving composition may be used in combination with a single natural and/or synthetic high-potency sweetener. In another embodiment of the present invention, a single composition for improving sweet taste can be used in combination with one or more natural and/or synthetic high-potency sweeteners. In another embodiment, one or more sweet taste improving compositions may be used in combination with a single natural and/or synthetic high-potency sweetener. In yet another embodiment, multiple sweet taste improving compositions may be used in combination with one or more natural and/or synthetic high-potency sweeteners.

特定具体实施态样中，至少一种天然及/或合成高效能甜味剂及至少一种甜味改善用组成物之组合物抑制、降低或消除不期望之味道且赋予甜味剂类似糖之特征。使用于本发明时，词句「不期望之味道」系包括糖(例如葡萄糖、蔗糖、果糖或类似之糖化物)所不具有之任何味觉性质。不期望之味道的非限制实例系包括延迟之甜味起始、留存之甜性余味、金属味、苦味、凉感味道或类似薄荷味、类似甘草精味及/或诸如此类者。In certain embodiments, the combination of at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition suppresses, reduces or eliminates undesired taste and imparts sugar-like properties to the sweetener. feature. As used herein, the phrase "undesirable taste" includes any taste property not possessed by sugars such as glucose, sucrose, fructose or similar saccharides. Non-limiting examples of undesirable tastes include delayed sweetness onset, lingering sweet aftertaste, metallic, bitter, cooling or mint-like, licorice-like, and/or the like.

于一具体实施态样中，甜味剂组成物展现较包含至少一种天然及/或合成高效能甜味剂但不含甜味改善用组成物之甜味剂组成物更类似糖之时间及/或类似糖之风味型廓。本发明所使用之词句「类似糖之特征」、「类似糖之味道」、「类似糖之甜味」、「如糖般地」及「类似糖」系同义词。类似糖之特征系包括任何类似蔗糖之特征，包括(但不限于)最大反应、风味型廓、时间型廓、适应性质、口感、浓度/反应函数性质、味觉(tastant)及风味/甜味相互作用、空间型态选择性及温度效应。此等特征对于蔗糖味道异于天然及合成高效能甜味剂味道具重要性。特征是否类似糖是由专门之感官评审团评估糖及包含至少一种天然及/或合成高效能甜味剂之组成物(含及不含甜味改善用组成物两种)而决定。该评估定出包含至少一种天然及/或合成高效能甜味剂之组成物(含及不含甜味改善用组成物两种)与包含糖者之特征的类似性。决定组成物是否具有更类似糖之味道的适当方法系技术界所熟知。In one embodiment, the sweetener composition exhibits a more sugar-like time and /or a sugar-like flavor profile. The expressions "sugar-like character", "sugar-like taste", "sugar-like sweetness", "sugar-like" and "sugar-like" are synonymous as used in the present invention. Sugar-like characteristics include any sucrose-like characteristics including, but not limited to, maximal response, flavor profile, temporal profile, adaptive properties, mouthfeel, concentration/response function properties, tastant, and flavor/sweet interaction role, steric selectivity, and temperature effects. These characteristics are important for the distinct taste of sucrose from that of natural and synthetic high-potency sweeteners. Sugar-like characteristics are determined by a specialized sensory panel evaluating sugar and compositions containing at least one natural and/or synthetic high-potency sweetener (both with and without sweet taste improving compositions). This assessment determines the similarity in characteristics of compositions comprising at least one natural and/or synthetic high-potency sweetener, both with and without sweet taste improving compositions, to those comprising sugar. Suitable methods for determining whether a composition has a more sugar-like taste are well known in the art.

特定具体实施态样中，使用评审团测量甜味留存之减低。简言之，评审团(通常8至12个人)经训练以评估甜味感觉，在试样置入口中开始至吐出后3分钟的时间内，于数个时间点测量甜度。使用统计分析，比较含添加剂之试样与不含添加剂之试样之间的结果。在清除试样后测量时间点的评级降低表示甜味感觉降低。In certain embodiments, a panel is used to measure the reduction in sweetness linger. Briefly, a panel of judges (usually 8 to 12 individuals) was trained to assess sweetness perception, measuring sweetness at several time points from the time the sample was placed in the mouth to 3 minutes after spitting out. Using statistical analysis, compare the results between the samples with the additive and the samples without the additive. A decrease in the rating at the time point measured after removal of the sample indicates a decrease in sweetness perception.

评审团可使用一般技术者所熟知之方法加以训练。特定具体实施态样中，评审团可使用Spectrum^TM描写分析法(Meilgaard等人，Sensory EvaluationTechniques，第3版第11章)训练。期望训练之重点应是辨识及测量基本味道；详言之，甜味。为了确定结果之准确度及再现性，每个评审皆应重复对每个试样测量甜味留存降低约三次至约五次，每次重复及/或每个试样之间至少间隔五分钟，并以水充分润洗清洁口腔。The jury can be trained using methods well known to those skilled in the art. In certain embodiments, the jury can be trained using the Spectrum^™ descriptive analysis method (Meilgaard et al., Sensory Evaluation Techniques, 3rd Edition, Chapter 11). It is expected that the focus of training should be on identifying and measuring basic tastes; in particular, sweetness. In order to determine the accuracy and reproducibility of the results, each reviewer should repeat the measurement of the reduction in sweetness lingering for each sample about three to about five times, with an interval of at least five minutes between each repetition and/or each sample, And rinse with water to clean the mouth.

通常，测量甜味之方法系包含将1毫升试样置入口中，将试样含于口中5秒钟，于口中温和回荡试样，评估5秒钟所感受之甜度强度，吐出试样(在吐出试样后不吞咽)、以一口水润洗(例如如嗽口水般地使水于口中剧烈移动)并吐出润洗水，评估在吐出润洗水时实时感受到之甜度强度，等待45秒，在等待45秒时，确认最大感受甜度之厚度且评估当时之甜度强度(正常移动口腔且若需要则可吞咽)，再经10秒钟后评估甜度强度，再经60秒钟后评估甜度强度(在润洗后累积120秒)且在又经60秒后评估甜度强度(在润洗后累积180秒)。两试样之间相隔5分钟，以水充分润洗清洁口腔。Usually, the method of measuring sweetness includes putting 1 ml of sample into the mouth, holding the sample in the mouth for 5 seconds, gently swirling the sample in the mouth, evaluating the sweetness intensity felt for 5 seconds, and spitting out the sample ( Do not swallow after spitting out the sample), rinse with a sip of water (for example, move the water vigorously in the mouth like mouthwash) and spit out the rinse water, evaluate the sweetness intensity felt in real time when spitting out the rinse water, wait 45 seconds, while waiting for 45 seconds, confirm the thickness of the maximum perceived sweetness and evaluate the sweetness intensity at that time (moving the mouth normally and swallowing if necessary), then evaluate the sweetness intensity after 10 seconds, and then 60 seconds Sweetness intensity was assessed after 1 minute (cumulative 120 seconds post-rinse) and after another 60 seconds (cumulative 180 seconds post-rinse). The interval between the two samples was 5 minutes, and the oral cavity was fully rinsed with water.

本发明所使用之术语「醣类」通常系表示经多个羟基取代之醛或酮化合物，具有通式(CH₂O)_n，其中n系为3至30及其寡聚物及聚合物。本发明醣类可另外于一或多个位置经取代或脱氧。醣类在使用于本发明时系涵盖未经修饰之醣类、醣类衍生物、经取代之醣类及经修饰之醣类。本发明所使用之词句「醣类衍生物」、「经取代之醣类」及「经修饰之醣类」系同义词。经修饰之醣类系表示其中已进行添加、移除、取代至少一原子或其组合的任何醣类。因此，醣类衍生物或经取代之醣类系包括经取代及未经取代之单醣、双醣、寡醣及多醣。该醣类衍生物或经取代之醣类可视情况于任何对应之C-位置脱氧及/或经一或多个原子团所取代，诸如氢、卤素、卤烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷基氨基、二烷基氨基、芳基氨基、烷氧基、芳基氧基、硝基、氰基、磺基、氢硫基、亚氨基、磺酰基、次磺酰基、亚磺酰基、胺磺酰基、烷氧羰基、羧酰氨基、膦酰基、氧膦基、磷酰基、膦基、硫酯、硫醚、羟亚氨基、肼基、胺甲酰基、二氧磷基、膦酸根基或或任何其它可提供醣类衍生物或经取代之醣类功能以改善至少一种天然及/或合成高效能甜味剂之甜味的有效官能基。The term "saccharide" used in the present invention generally refers to aldehyde or ketone compounds substituted by multiple hydroxyl groups, having the general formula (CH₂ O)_n , wherein n is 3 to 30 and its oligomers and polymers. Carbohydrates of the invention may additionally be substituted or deoxygenated at one or more positions. As used in the present invention, carbohydrates encompass unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates and modified carbohydrates. The expressions "saccharide derivatives", "substituted saccharides" and "modified saccharides" are synonymous as used herein. Modified carbohydrate refers to any carbohydrate in which at least one atom has been added, removed, substituted, or a combination thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. The carbohydrate derivatives or substituted carbohydrates may optionally be deoxygenated at any corresponding C-position and/or substituted by one or more atomic groups, such as hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy , amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl , sulfenyl, sulfinyl, sulfonyl, alkoxycarbonyl, carboxamido, phosphono, phosphinyl, phosphoryl, phosphino, thioester, thioether, hydroxylimino, hydrazine, carbamoyl , phospho, phosphonate, or any other effective functional groups that can provide carbohydrate derivatives or substituted carbohydrate functionality to improve the sweet taste of at least one natural and/or synthetic high-potency sweetener.

醣类于本发明具体实施态样中之非限制实例系包括塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣、帕拉金糖(palatinose)寡醣、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣及葡萄糖浆。此外，本发明所使用之醣类可为D-或L-构型。Non-limiting examples of carbohydrates in embodiments of the present invention include tagatose, trehalose, galactose, rhamnose, cyclodextrins (such as α-cyclodextrin, β-cyclodextrin and gamma-cyclodextrin), maltodextrin (including indigestible maltodextrin such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lysol Sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxy Ribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, pullulan, glucosamine, mannosamine , fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like niger), sorbose, Aspergillus niger-oligosaccharides, palatinose (palatinose) oligosaccharides, fructooligosaccharides (kestose, kestose and the like), maltotetraol, maltotriol, malto- Oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as High fructose corn/starch syrup (such as HFCS55, HFCS42 or HFCS90), coupled sugars, soy oligosaccharides and glucose syrup. In addition, the saccharides used in the present invention can be in D- or L-configuration.

术语「多元醇」使用于本发明时系表示含有多于一个羟基之分子。多元醇可为个别含有2、3及4个羟基之二醇、三醇或四醇。多元醇亦可含有多于四个羟基，诸如个别含有5、6或7个羟基之五醇、六醇、七醇或诸如此类者此外，多元醇亦可为糖类之还原形式的糖醇、多元醇或聚醇，其中羰基(醛或酮，还原糖)已还原成为一级或二级羟基。The term "polyol" as used herein means a molecule containing more than one hydroxyl group. Polyols may be diols, triols or tetraols containing 2, 3 and 4 hydroxyl groups, respectively. Polyols may also contain more than four hydroxyl groups, such as pentaols, hexaols, heptaols, or the like, each containing 5, 6, or 7 hydroxyl groups. In addition, polyols may also be sugar alcohols, polyols, which are reduced forms of sugars, polyols Alcohols or polyalcohols in which a carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

甜味改善用多元醇添加剂于本发明具体实施态样中之非限制实例系包括赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆、还原葡萄糖浆及不会对该至少一种天然及/或合成高效能甜味剂或经口摄食之组成物的味道产生负面影响之糖醇或可被还原之任何其它醣类。Non-limiting examples of polyol additives for improving sweetness in specific embodiments of the present invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt (isomalt), propylene glycol, glycerin (glycerol), threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentio-oligosaccharides, Reduced maltose syrup, reduced glucose syrup and sugar alcohols or any other sugar that can be reduced without negatively affecting the at least one natural and/or synthetic high-potency sweetener or the taste of the orally ingested composition.

适用于本发明具体实施态样之甜味改善用氨基酸添加剂包括(但不限于)天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-或γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸及其盐形式，诸如钠或钾盐或酸盐。该甜味改善用氨基酸添加剂亦可为D-或L-构型且为相同或相异氨基酸之单-、二-或三元形式。此外，该氨基酸可适当地为α-、β-、γ-、δ-及ε-异构物。前述氨基酸及其对应之盐类(例如其钠、钾、钙、镁盐或其它碱金属或碱土金属盐或酸盐)之组合物亦为适用于本发明具体实施态样中之甜味改善用添加剂。氨基酸可为天然或合成。该氨基酸亦可经修饰。经修饰之氨基酸系表示其中已进行至少一原子之添加、移除、取代或其组合的任何氨基酸(例如N-烷基氨基酸、N-酰基氨基酸或N-甲基氨基酸)。经修饰之氨基酸的非限制实例系包括氨基酸衍生物，诸如三甲基甘氨酸、N-甲基-甘氨酸及N-甲基-丙氨酸，使用于本发明时，氨基酸同时涵盖经修饰及未经修饰之氨基酸。使用于本发明时，经修饰之氨基酸亦涵盖胜肽及多肽(例如二肽、三肽、四肽及五肽)，诸如谷胱甘肽及L-丙胺酰-L-谷氨酰胺。Amino acid additives for improving sweetness suitable for specific implementations of the present invention include (but not limited to) aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine amino acid, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine , carnitine, GABA (α-, β- or γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms, such as sodium or potassium salt or acid salt. The amino acid additive for improving sweet taste can also be in D- or L-configuration and be mono-, di- or tri-forms of the same or different amino acids. In addition, the amino acids may suitably be α-, β-, γ-, δ- and ε-isomers. Compositions of the aforementioned amino acids and their corresponding salts (such as their sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal salts or acid salts) are also suitable for improving sweetness in the specific implementation of the present invention. additive. Amino acids can be natural or synthetic. The amino acid can also be modified. Modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (eg, N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used in the present invention, amino acids encompass both modified and unmodified amino acids. Modified amino acids. As used herein, modified amino acids also encompass peptides and polypeptides (eg, dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

适当之甜味改善用聚氨基酸添加剂系包括聚-L-天冬氨酸、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、其它聚合物形式之氨基酸及其盐形式(例如镁、钙、钾或钠盐，诸如L-谷氨酸单钠盐)。该甜味改善用聚氨基酸添加剂亦可为D-或L-构型。此外，该聚氨基酸可适当地为α-、β-、γ-、δ-及ε-异构物。前述聚氨基酸及其对应之盐类(例如其钠、钾、钙、镁盐或其它碱金属或碱土金属盐或酸盐)的组合物亦为适用于本发明具体实施态样中之甜味改善用添加剂。本发明所述之聚氨基酸亦可包含不同氨基酸之共-聚合物。该聚氨基酸可为天然或合成。该聚氨基酸亦可经修饰，以进行至少一原子之添加、移除、取代或其组合(例如N-烷基聚氨基酸或N-酰基聚氨基酸)。使用于本发明时，聚氨基酸同时涵盖经修饰及未经修饰之聚氨基酸。根据特定具体实施态样，经修饰之聚氨基酸系包括但不限于具有各种分子量(MW)之聚氨基酸，诸如MW为1,500、MW为6,000、MW为25,200、MW为63,000，MW为83,000或MW为300,000之聚-L-α-赖氨酸。Suitable sweet taste improving polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), Poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other amino acids in polymeric form and salt forms thereof (e.g. Magnesium, calcium, potassium or sodium salts, such as L-glutamic acid monosodium salt). The sweet taste improving polyamino acid additive can also be in D- or L-configuration. In addition, the polyamino acid may suitably be α-, β-, γ-, δ- and ε-isomers. Compositions of the aforementioned polyamino acids and their corresponding salts (such as their sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal salts or acid salts) are also suitable for sweetness improvement in the specific implementation of the present invention. With additives. The polyamino acids described in the present invention may also comprise co-polymers of different amino acids. The polyamino acid can be natural or synthetic. The polyamino acid may also be modified by the addition, removal, substitution or combination thereof of at least one atom (eg, N-alkyl polyamino acid or N-acyl polyamino acid). When used in the present invention, polyamino acid covers both modified and unmodified polyamino acids. According to certain embodiments, modified polyamino acids include, but are not limited to, polyamino acids with various molecular weights (MW), such as MW 1,500, MW 6,000, MW 25,200, MW 63,000, MW 83,000 or MW 300,000 poly-L-alpha-lysine.

适用于本发明具体实施态样中之甜味改善用糖酸添加剂系包括(但不限于)醛糖酸、糖醛酸、醛糖二酸、藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸及其盐(例如钠、钾、钙、镁盐或其它生理上可接受之盐)及其组合物。Sugar acid additives suitable for improving the sweetness of the present invention include (but not limited to) aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucuronic acid, Saccharic acid, galactaric acid, galacturonic acid and salts thereof (such as sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts) and compositions thereof.

适用于本发明具体实施态样中之甜味改善用核苷酸添加剂系包括(但不限于)单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶及其碱金属或碱土金属盐及其组合物。本发明所述之核苷酸亦可包含与核苷酸有关之添加剂，诸如核苷或核酸碱基(例如鸟嘌呤、胞嘧啶、腺嘌呤、胸腺嘧啶、尿嘧啶)。Nucleotide additives for sweet taste improvement suitable for the specific implementation of the present invention include (but not limited to) inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate glycoside ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, Inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali metal or alkaline earth metal salts thereof, and combinations thereof. The nucleotides of the present invention may also contain nucleotide-related additives, such as nucleosides or nucleic acid bases (eg, guanine, cytosine, adenine, thymine, uracil).

适当之甜味改善用有机酸添加剂系包括任何包含-COOH部分之化合物。适用于本发明具体实施态样中之甜味改善用有机酸添加剂系包括(但不限于)C2-C30羧酸、经取代之羟基C1-C30羧酸、苯甲酸、经取代之苯甲酸(例如2，4-二羟基苯甲酸)、经取代之肉桂酸、羟基酸、经取代之羟基苯甲酸、经取代之环己基羧酸、丹宁酸、乳酸、酒石酸、柠檬酸、葡糖酸、葡庚糖酸、己二酸、羟基柠檬酸、苹果酸、弗塔酸(fruitaric acid)(a blend of苹果酸、反丁烯二酸及酒石酸之掺合物)、反丁烯二酸、顺丁烯二酸、琥珀酸、绿原酸、水杨酸、肌酸、葡糖胺盐酸盐、葡糖酸内酯(glucono delta lactone)、咖啡酸、胆酸、乙酸、抗坏血酸、藻酸、异抗坏血酸、聚谷氨酸及其碱金属或碱土金属盐衍生物。此外，该甜味改善用有机酸添加剂亦可为D-或L-构型。Suitable sweet taste improving organic acid additives include any compound comprising a -COOH moiety. The sweetness improving organic acid additives suitable for the specific implementation of the present invention include (but not limited to) C2-C30 carboxylic acid, substituted hydroxy C1-C30 carboxylic acid, benzoic acid, substituted benzoic acid (such as 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acid, substituted hydroxybenzoic acid, substituted cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucose Heptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid Elenic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono delta lactone (glucono delta lactone), caffeic acid, cholic acid, acetic acid, ascorbic acid, alginic acid, iso Ascorbic acid, polyglutamic acid and their alkali metal or alkaline earth metal salt derivatives. In addition, the organic acid additive for improving sweet taste may also be in D- or L-configuration.

适当之甜味改善用有机酸盐添加剂系包括(但不限于)所有之有机酸的钠、钙、钾及镁盐，诸如以下酸之钠、钙、钾及镁盐：柠檬酸、苹果酸、酒石酸、反丁烯二酸、乳酸(例如乳酸钠)、藻酸(例如藻酸钠)、抗坏血酸(例如抗坏血酸钠)、苯甲酸(例如苯甲酸钠或苯甲酸钾)及己二酸。所述之甜味改善用有机酸盐添加剂的实例视情况可经一或多个选自以下之部分所取代：氢、烷基、烯基、炔基、卤基、卤烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷基氨基、二烷基氨基、芳基氨基、烷氧基、芳基氧基、硝基、氰基、磺基、硫醇、亚胺、磺酰基、次磺酰基、亚磺酰基、胺磺酰基、羧烷氧基、羧酰氨基、膦酰基、氧膦基、磷酰基、膦基、硫酯、硫醚、酐、羟亚氨基、肼基、胺甲酰基、二氧磷基、膦酸根基及任何其它有效之官能基，先决条件是该经取代之有机酸盐添加剂可改善该至少一种天然及/或合成高效能甜味剂的甜味。Suitable sweet taste improving organic acid salt additives include, but are not limited to, sodium, calcium, potassium and magnesium salts of all organic acids, such as the sodium, calcium, potassium and magnesium salts of the following acids: citric acid, malic acid, Tartaric acid, fumaric acid, lactic acid (eg sodium lactate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid (eg sodium or potassium benzoate) and adipic acid. The examples of organic acid salt additives for improving sweet taste may be substituted by one or more moieties selected from the group consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl , acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine , sulfonyl, sulfenyl, sulfinyl, sulfonyl, carboxyalkoxy, carboxamido, phosphono, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, hydroxyimino, Hydrazine, carbamoyl, phosphono, phosphonate and any other effective functional group provided that the substituted organic acid salt additive improves the at least one natural and/or synthetic high-potency sweetener of sweetness.

适用于本发明具体实施态样中之甜味改善用无机酸添加剂系包括(但不限于)磷酸、亚磷酸、聚磷酸、盐酸、硫酸、碳酸、磷酸二氢钠及其对应之碱金属或碱土金属盐(例如肌醇六磷酸Mg/Ca)。Inorganic acid additives suitable for improving the sweetness of the present invention include (but not limited to) phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and their corresponding alkali metal or alkaline earth Metal salts (eg phytic acid Mg/Ca).

适用于本发明具体实施态样中之甜味改善用苦味化合物添加剂系包括(但不限于)咖啡碱、奎宁、脲、苦橙油、柚苷、苦木及其盐。Bitter compound additives suitable for improving sweet taste in the embodiments of the present invention include (but not limited to) caffeine, quinine, urea, bitter orange oil, naringin, bitter wood and salts thereof.

适用于本发明具体实施态样中之甜味改善用调味剂及调味成份添加剂系包括(但不限于)香草醛、香草萃取物、芒果萃取物、肉桂、柑橘类、椰子、姜、白千层醇、杏仁、薄荷醇(包括薄荷醇而无薄荷)、葡萄皮萃取物及葡萄籽萃取物。「调味剂」及「调味成份」系同义词，包括天然或合成物质或其组合物。调味剂亦包括赋予风味之任何其它物质，可包括在一般接受范围内使用时对人类或动物安全之天然或非天然(合成)物质。专利调味剂之非限制实例系包括

Natural Flavoring Sweetness Enhancer K14323(

Darmstadt，Germany)、Symrise^TM Natural Flavor Mask for Sweeteners 161453及164126(Symrise，Holzminden^TM，Germany)、Natural Advantage^TM Bitterness Blockers 1、2、9及10(Natural Advantage^TM，Freehold，New Jersey，U.S.A.)及Sucramask^TM(Creative Research Management，Stockton，California，U.S.A.)。Flavoring agents and flavoring ingredient additives suitable for improving sweetness in the specific implementation of the present invention include (but not limited to) vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, and melaleuca alcohol, almond, menthol (including menthol but not mint), grape skin extract and grape seed extract. The terms "flavoring agent" and "flavoring ingredient" are synonymous and include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts flavor and may include natural or non-natural (synthetic) substances that are safe for use by humans or animals within generally accepted limits. Non-limiting examples of proprietary flavorings include

Natural Flavoring Sweetness Enhancer K14323(

Darmstadt, Germany), Symrise^™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden^™ , Germany), Natural Advantage^™ Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage^™ , Freehold, New Jersey, USA) and Sucramask^TM (Creative Research Management, Stockton, California, USA).

适用于本发明具体实施态样中之甜味改善用聚合物添加剂系包括(但不限于)脱乙酰壳多糖、果胶、果胶酸、果胶酯酸、聚糖醛酸、聚半乳糖醛酸、淀粉、食品亲水胶体或其粗制萃取物(例如西尼型阿拉伯胶(senegal)(Fibergum^TM)、西亚型阿拉伯胶(seyal)、红藻胶)、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚精氨酸、聚丙二醇、聚乙二醇、聚(乙二醇甲基醚)、聚天冬氨酸、聚谷氨酸、聚伸乙基亚胺、藻酸、藻酸钠，丙二醇藻酸酯、六偏磷酸钠(SHMP)及其盐及聚乙二醇藻酸酯钠及其它阳离子性及阴离子性聚合物。The sweet taste improving polymer additives suitable for the specific implementation of the present invention include (but not limited to) chitosan, pectin, pectic acid, pectic ester acid, polyuronic acid, polygalacturonic acid Acids, starches, food hydrocolloids or their crude extracts (e.g. senegal (Fibergum^TM ), seyal, alginate), poly-L-lysine ( such as poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine ), polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, Propylene glycol alginate, sodium hexametaphosphate (SHMP) and its salts, polyethylene glycol sodium alginate and other cationic and anionic polymers.

适用于本发明具体实施态样中之甜味改善用蛋白质或蛋白质水解物添加剂系包括(但不限于)牛血清蛋白(BSA)、乳清蛋白(包括其分离品或浓缩物诸如90％速溶乳清蛋白单离物、34％乳清蛋白、50％经水解之乳清蛋白及80％乳清蛋白浓缩物)、可溶性水稻蛋白质、大豆蛋白、蛋白质单离物、蛋白质水解物、蛋白质水解物之反应产物、糖蛋白及/或含氨基酸之蛋白多醣(例如甘氨酸、丙氨酸、丝氨酸、苏氨酸、天冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸及诸如此类者)、胶原(例如明胶)、部分水解之胶原(例如经水解之鱼类胶原)及胶原水解物(例如猪胶原水解物)。The sweet taste improving protein or protein hydrolyzate additive system suitable for the specific implementation of the present invention includes (but not limited to) bovine serum albumin (BSA), whey protein (including its isolate or concentrate such as 90% instant milk albumin isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soybean protein, protein isolate, protein hydrolyzate, protein hydrolyzate Reaction products, glycoproteins and/or proteoglycans containing amino acids (such as glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine acid, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (such as gelatin), partially hydrolyzed collagen (such as hydrolyzed fish collagen), and collagen Hydrolyzate (eg porcine collagen hydrolyzate).

适用于本发明具体实施态样中之甜味改善用界面活性剂添加剂系包括(但不限于)聚山梨醇酯(例如聚氧化乙烯山梨醇酐单油酸酯(聚山梨醇酯80)、聚山梨醇酯20、聚山梨醇酯60)、十二碳基苯磺酸钠、磺基琥珀酸二辛酯或磺基琥珀酸二辛酯钠、硫酸十二碳酯钠、氯化鲸蜡基吡啶鎓(氯化十六碳基吡啶鎓)、溴化十六碳基三甲基铵、胆酸钠、胺甲酰基、氯化胆碱、甘胆酸钠、牛磺脱氧胆酸钠、月桂藻酸盐、硬脂酰乳酸钠、牛磺胆酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯及其它乳化剂及诸如此类者。Surfactant additives suitable for improving the sweetness of the present invention include (but not limited to) polysorbate (such as polyoxyethylene sorbitan monooleate (polysorbate 80),polysorbate Sorbitan 20, polysorbate 60), sodium dodecylbenzene sulfonate, dioctyl sulfosuccinate or dioctyl sodium sulfosuccinate, sodium lauryl sulfate, cetyl chloride Pyridinium (cetylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl Alginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate and other emulsifiers and the like.

适用于本发明具体实施态样中之甜味改善用类黄酮添加剂通常分为黄酮醇、黄酮、黄烷酮、黄烷-3-醇、异黄酮或花青素。类黄酮添加剂之非限制实例系包括儿茶素(例如绿茶萃取物诸如Polyphenon^TM 60、Polyphenon^TM 30及Polyphenon^TM 25(Mitsui Norin Co.，Ltd.，Japan)、多酚类、芸香苷(例如经酶修饰之芸香苷Sanmelin^TM AO(San-Ei Gen F.F.I.，Inc.，Osaka，Japan))、新橙皮苷、柚苷、新橙皮苷二氢查尔酮及诸如此类者。The sweet taste improving flavonoid additives suitable for the specific embodiments of the present invention are generally classified into flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanins. Non-limiting examples of flavonoid additives include catechins (e.g., green tea extracts such as Polyphenon^™ 60,Polyphenon^™ 30, and Polyphenon^™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., via Enzyme-modified rutin Sanmelin^™ AO (San-Ei Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

适用于本发明具体实施态样中之甜味改善用醇添加剂系包括(但不限于)乙醇。Alcohol additives for improving sweet taste suitable for use in embodiments of the present invention include (but are not limited to) ethanol.

适当之甜味改善用涩味化合物添加剂系包括(但不限于)丹宁酸、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、明矾、丹宁酸及多酚类(例如茶多酚类)。Suitable sweet taste improving astringent compound additives include, but are not limited to, tannin, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), alum, tannin and polyphenols (such as tea polyphenols).

适当之甜味改善用维生素系包括烟酰胺(维生素B3)及吡哆醛盐酸盐(维生素B6)。Suitable sweet taste improving vitamins include niacinamide (vitamin B3) and pyridoxal hydrochloride (vitamin B6).

该甜味改善用组成物亦可包含其它天然及/或合成高效能甜味剂。例如，其中该功能性甜味剂组成物系包含至少一种NHPS，该至少一种甜味改善用组成物可包含合成高效能甜味剂，其非限制实例系包括三氯蔗糖、醋磺内酯钾、阿司巴甜、阿力甜、糖精、新橙皮苷二氢查尔酮、环己基氨基磺酸盐、纽甜、N-〔N-〔3-(3-羟基-4-甲氧苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-羟基-4-甲氧苯基)-3-甲基丁基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-甲氧-4-羟苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、其盐及诸如此类者。The sweet taste improving composition may also contain other natural and/or synthetic high-potency sweeteners. For example, where the functional sweetener composition comprises at least one NHPS, the at least one sweet taste improving composition may comprise a synthetic high-potency sweetener, non-limiting examples of which include sucralose, ketone Potassium ester, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[N-[3-(3-hydroxy-4-methyl Oxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl )-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxy phenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof and the like.

该甜味改善用组成物亦可为可使用技术界熟知之标准方法制得之盐形式。术语「盐」亦表示保持本发明甜味改善用组成物所需之化学活性且人类或动物在一般可接受范围内摄取时具安全性之复合物。亦可制得碱金属(例如，钠或钾)或碱土金属(例如，钙或镁)盐。盐亦可包括碱金属及碱土金属之组合物。该等盐类之非限制实例有(a)使用无机酸形成之酸加成盐及使用有机酸形成之盐；(b)使用金属阳离子(诸如钙、铋、钡、镁、铝、铜、钴、镍、镉、钠、钾及诸如此类者)或使用自氨、N，N-二苄基伸乙二胺、D-葡糖胺、四乙基铵或伸乙二胺形成之阳离子所形成之碱加成盐；或(c)系(a)与(b)之组合物。因此，任何可自该甜味改善用组成物衍生之盐形式皆可使用于本发明具体实施态样，先决条件为该甜味改善用添加剂之盐不会对该至少一种天然及/或合成高效能甜味剂或包含至少一种天然及/或合成高效能甜味剂之经口摄食组成物之味道产生负面影响。盐形式之添加剂可添加于该天然及/或合成甜味剂组成物之量系如同其酸或碱形式。The sweet taste improving composition may also be in the form of a salt which may be prepared using standard methods well known in the art. The term "salt" also means a compound that maintains the required chemical activity of the composition for improving sweet taste of the present invention and is safe when ingested by humans or animals within a generally acceptable range. Alkali metal (eg, sodium or potassium) or alkaline earth metal (eg, calcium or magnesium) salts can also be prepared. Salts may also include combinations of alkali and alkaline earth metals. Non-limiting examples of such salts are (a) acid addition salts formed with inorganic acids and salts formed with organic acids; (b) salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt , nickel, cadmium, sodium, potassium, and the like) or bases formed using cations formed from ammonia, N,N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine an addition salt; or (c) is a combination of (a) and (b). Thus, any salt form derivable from the sweet taste improving composition may be used in embodiments of the invention, provided that the salt of the sweet taste improving additive does not react to at least one natural and/or synthetic High-potency sweeteners or oral ingestion compositions comprising at least one natural and/or synthetic high-potency sweetener negatively affect the taste. Additives in salt form may be added to the natural and/or synthetic sweetener compositions in the same amount as their acid or base forms.

特定具体实施态样中，可作为甜味改善用添加剂之适当甜味改善用无机盐类系包括(但不限于)氯化钠、氯化钾、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐(例如无机磷酸盐)、盐酸之盐(例如无机氯化物)、碳酸钠、硫酸氢钠及碳酸氢钠。此外，特定具体实施态样中，可作为甜味改善用添加剂之适当有机盐类系包括(但不限于)氯化胆碱、藻酸钠盐(藻酸钠)、葡庚糖酸钠盐、葡糖酸钠盐(葡糖酸钠)、葡糖酸钾盐(葡糖酸钾)、胍HCl、葡糖胺HCl、阿米洛利(amiloride)HCl、谷氨酸单钠(MSG)、腺苷单磷酸盐、葡糖酸镁、酒石酸钾(单水合物)及酒石酸钠(二水合物)。In a specific embodiment, suitable sweet taste improving inorganic salts that can be used as sweet taste improving additives include (but not limited to) sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-generation sodium or potassium salts of phosphoric acid (such as inorganic phosphates), salts of hydrochloric acid ( Examples include inorganic chlorides), sodium carbonate, sodium bisulfate and sodium bicarbonate. In addition, in specific embodiments, suitable organic salts that can be used as additives for improving sweetness include (but not limited to) choline chloride, sodium alginate (sodium alginate), sodium glucoheptonate, Sodium Gluconate (Sodium Gluconate), Potassium Gluconate (Potassium Gluconate), Guanidine HCl, Glucosamine HCl, Amiloride HCl, Monosodium Glutamate (MSG), Adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

已发现至少一种天然及/或合成高效能甜味剂与至少一种甜味改善用组成物之组合物改善时间型廓及/或风味型廓，包括渗透味道，使之与糖更为相似。一般技术者可使用本发明教示达成天然及/或合成高效能甜味剂与甜味改善用组成物之所有可能组合。例如，该天然及/或合成高效能甜味剂与甜味改善用组成物之非限制组合物系包括：Combinations of at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition have been found to improve the temporal profile and/or flavor profile, including osmotic taste, to be more similar to sugar . One of ordinary skill can use the teachings of the present invention to achieve all possible combinations of natural and/or synthetic high-potency sweeteners and sweet taste improving compositions. For example, non-limiting combinations of natural and/or synthetic high-potency sweeteners and sweet taste improving compositions include:

1.至少一种天然及/或合成高效能甜味剂及至少一种醣类；1. At least one natural and/or synthetic high-potency sweetener and at least one carbohydrate;

2.至少一种天然及/或合成高效能甜味剂及至少一种多元醇；2. At least one natural and/or synthetic high-potency sweetener and at least one polyol;

3.至少一种天然及/或合成高效能甜味剂及至少一种氨基酸；3. At least one natural and/or synthetic high-potency sweetener and at least one amino acid;

4.至少一种天然及/或合成高效能甜味剂及至少一种其它甜味改善用添加剂；4. At least one natural and/or synthetic high-potency sweetener and at least one other sweet taste improving additive;

5.至少一种天然及/或合成高效能甜味剂、至少一种醣类、至少一种多元醇、至少一种氨基酸及至少一种其它甜味改善用添加剂；5. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, at least one amino acid and at least one other sweet taste improving additive;

6.至少一种天然及/或合成高效能甜味剂、至少一种醣类及至少一种多元醇；6. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, and at least one polyol;

7.至少一种天然及/或合成高效能甜味剂、至少一种醣类及至少一种氨基酸；7. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate and at least one amino acid;

8.至少一种天然及/或合成高效能甜味剂、至少一种醣类及至少一种其它甜味改善用添加剂；8. At least one natural and/or synthetic high-potency sweetener, at least one sugar and at least one other sweet taste improving additive;

9.至少一种天然及/或合成高效能甜味剂、至少一种多元醇及至少一种氨基酸；9. At least one natural and/or synthetic high-potency sweetener, at least one polyol, and at least one amino acid;

10.至少一种天然及/或合成高效能甜味剂、至少一种多元醇及至少一种其它甜味改善用添加剂；10. At least one natural and/or synthetic high-potency sweetener, at least one polyol, and at least one other sweet taste improving additive;

11.至少一种天然及/或合成高效能甜味剂、至少一种氨基酸及至少一种其它甜味改善用添加剂；11. At least one natural and/or synthetic high-potency sweetener, at least one amino acid and at least one other sweet taste improving additive;

12.至少一种天然及/或合成高效能甜味剂、至少一种醣类、至少一种多元醇及至少一种氨基酸；12. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, and at least one amino acid;

13.至少一种天然及/或合成高效能甜味剂、至少一种醣类、至少一种多元醇及至少一种其它甜味改善用添加剂；13. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive;

14.至少一种天然及/或合成高效能甜味剂、至少一种多元醇、至少一种氨基酸及至少一种其它甜味改善用添加剂；及14. At least one natural and/or synthetic high-potency sweetener, at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; and

15.至少一种天然及/或合成高效能甜味剂、至少一种醣类、至少一种氨基酸及至少一种其它甜味改善用添加剂。15. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one amino acid and at least one other sweet taste improving additive.

此十五种主要组合可再分成其它种组合，以改善该天然及/或合成高效能甜味剂或包含该天然及/或合成高效能甜味剂之经口摄食组成物的整体味道。These fifteen main combinations can be subdivided into other combinations to improve the overall taste of the natural and/or synthetic high-potency sweetener or an oral ingestion composition comprising the natural and/or synthetic high-potency sweetener.

如前文所说明，该甜味改善用组成物系选自多元醇、醣类、氨基酸、其它甜味改善用添加剂及其组合物。可用于本发明具体实施态样之其它甜味改善用添加剂系描述于前文。于一具体实施态样中，单一种甜味改善用组成物可与单一种天然或合成高效能甜味剂及至少一种功能性成份一起使用。本发明另一具体实施态样中，单一种甜味改善用组成物可与一或多种天然及/或合成高效能甜味剂及至少一种功能性成份一起使用。另一具体实施态样中，一或多种甜味改善用组成物可与单一种天然或合成高效能甜味剂及至少一种功能性成份一起使用。再一具体实施态样中，可将复数种甜味改善用组成物与一或多种天然及/或合成高效能甜味剂及至少一种功能性成份组合使用。因此，使用于本发明具体实施态样之甜味改善用组成物的非限制实例系包括：As explained above, the sweet taste improving composition is selected from polyols, sugars, amino acids, other sweet taste improving additives and combinations thereof. Other sweet taste improving additives that may be used in embodiments of the present invention are described above. In one embodiment, a single sweet taste improving composition may be used together with a single natural or synthetic high-potency sweetener and at least one functional ingredient. In another embodiment of the present invention, a single composition for improving sweet taste can be used together with one or more natural and/or synthetic high-potency sweeteners and at least one functional ingredient. In another embodiment, one or more sweet taste improving compositions may be used with a single natural or synthetic high-potency sweetener and at least one functional ingredient. In yet another specific embodiment, multiple sweet taste improving compositions may be used in combination with one or more natural and/or synthetic high-potency sweeteners and at least one functional ingredient. Thus, non-limiting examples of sweet taste improving compositions useful in embodiments of the present invention include:

i.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种其它甜味改善用添加剂；i. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;

ii.至少一种多元醇、至少一种醣类及至少一种其它甜味改善用添加剂；ii. at least one polyol, at least one carbohydrate, and at least one other sweet taste improving additive;

iii.至少一种多元醇及至少一种其它甜味改善用添加剂；iii. at least one polyol and at least one other sweet taste improving additive;

iv.至少一种多元醇及至少一种醣类；iv. at least one polyol and at least one carbohydrate;

v.至少一种醣类及至少一种其它甜味改善用添加剂；v. at least one carbohydrate and at least one other sweet taste improving additive;

vi.至少一种多元醇及至少一种氨基酸；vi. at least one polyol and at least one amino acid;

vii.至少一种醣类及至少一种氨基酸；vii. at least one carbohydrate and at least one amino acid;

viii.至少一种氨基酸及至少一种其它甜味改善用添加剂。viii. At least one amino acid and at least one other sweet taste improving additive.

本发明具体实施态样之其它甜味改善用组成物组合物系包括：Other compositions for improving sweet taste according to the specific embodiment of the present invention include:

1.至少一种多元醇、至少一种醣类及至少一种氨基酸；1. At least one polyol, at least one carbohydrate and at least one amino acid;

2.至少一种多元醇、至少一种醣类及至少一种聚氨基酸；2. At least one polyol, at least one carbohydrate and at least one polyamino acid;

3.至少一种多元醇、至少一种醣类及至少一种糖酸；3. At least one polyol, at least one carbohydrate and at least one sugar acid;

4.至少一种多元醇、至少一种醣类及至少一种核苷酸；4. At least one polyol, at least one carbohydrate and at least one nucleotide;

5.至少一种多元醇、至少一种醣类及至少一种有机酸；5. At least one polyol, at least one carbohydrate and at least one organic acid;

6.至少一种多元醇、至少一种醣类及至少一种无机酸；6. At least one polyol, at least one carbohydrate and at least one inorganic acid;

7.至少一种多元醇、至少一种醣类及至少一种苦味化合物；7. At least one polyol, at least one carbohydrate and at least one bitter compound;

8.至少一种多元醇、至少一种醣类及至少一种调味剂或调味成份；8. At least one polyol, at least one sugar and at least one flavoring agent or flavoring ingredient;

9.至少一种多元醇、至少一种醣类及至少一种聚合物；9. At least one polyol, at least one carbohydrate, and at least one polymer;

10.至少一种多元醇、至少一种醣类及至少一种蛋白质或蛋白质水解物或具有低分子量氨基酸之蛋白质或蛋白质水解物；10. At least one polyol, at least one carbohydrate and at least one protein or protein hydrolyzate or protein or protein hydrolyzate with low molecular weight amino acids;

11.至少一种多元醇、至少一种醣类及至少一种界面活性剂；11. At least one polyol, at least one carbohydrate, and at least one surfactant;

12.至少一种多元醇、至少一种醣类及至少一种类黄酮；12. At least one polyol, at least one carbohydrate, and at least one flavonoid;

13.至少一种多元醇、至少一种醣类及至少一种醇；13. At least one polyol, at least one carbohydrate, and at least one alcohol;

14.至少一种多元醇、至少一种醣类及至少一种乳化剂；14. At least one polyol, at least one carbohydrate, and at least one emulsifier;

15.至少一种多元醇、至少一种醣类及至少一种无机盐，15. At least one polyol, at least one carbohydrate and at least one inorganic salt,

16.至少一种多元醇、至少一种醣类及至少一种有机盐，16. At least one polyol, at least one carbohydrate and at least one organic salt,

17.至少一种多元醇、至少一种醣类及至少一种氨基酸及至少一种其它甜味改善用添加剂；17. At least one polyol, at least one carbohydrate, and at least one amino acid and at least one other sweet taste improving additive;

18.至少一种多元醇、至少一种醣类及至少一种聚氨基酸及至少一种其它甜味改善用添加剂；18. At least one polyol, at least one carbohydrate, and at least one polyamino acid and at least one other sweet taste improving additive;

19.至少一种多元醇、至少一种醣类及至少一种糖酸及至少一种其它甜味改善用添加剂；19. At least one polyol, at least one carbohydrate, and at least one sugar acid, and at least one other sweet taste improving additive;

20.至少一种多元醇、至少一种醣类及至少一种核苷酸及至少一种其它甜味改善用添加剂；20. At least one polyol, at least one carbohydrate, and at least one nucleotide and at least one other sweet taste improving additive;

21.至少一种多元醇、至少一种醣类及至少一种有机酸及至少一种其它甜味改善用添加剂；21. At least one polyol, at least one carbohydrate, and at least one organic acid, and at least one other sweet taste improving additive;

22.至少一种多元醇、至少一种醣类及至少一种无机酸及至少一种其它甜味改善用添加剂；22. At least one polyol, at least one carbohydrate, and at least one inorganic acid and at least one other sweet taste improving additive;

23.至少一种多元醇、至少一种醣类及至少一种苦味化合物及至少一种其它甜味改善用添加剂；23. At least one polyol, at least one carbohydrate, and at least one bitter compound and at least one other sweet taste improving additive;

24.至少一种多元醇、至少一种醣类及至少一种调味剂或调味成份及至少一种其它甜味改善用添加剂；24. At least one polyol, at least one sugar and at least one flavoring agent or flavoring ingredient and at least one other sweet taste improving additive;

25.至少一种多元醇、至少一种醣类及至少一种聚合物及至少一种其它甜味改善用添加剂；25. At least one polyol, at least one carbohydrate, and at least one polymer and at least one other sweet taste improving additive;

26.至少一种多元醇、至少一种醣类及至少一种蛋白质或蛋白质水解物及至少一种其它甜味改善用添加剂；26. At least one polyol, at least one carbohydrate, and at least one protein or protein hydrolyzate and at least one other sweet taste improving additive;

27.至少一种多元醇、至少一种醣类及至少一种界面活性剂及至少一种其它甜味改善用添加剂；27. At least one polyol, at least one carbohydrate, and at least one surfactant and at least one other sweet taste improving additive;

28.至少一种多元醇、至少一种醣类及至少一种类黄酮及至少一种其它甜味改善用添加剂；28. At least one polyol, at least one carbohydrate, and at least one flavonoid, and at least one other sweet taste improving additive;

29.至少一种多元醇、至少一种醣类及至少一种醇及至少一种其它甜味改善用添加剂；29. At least one polyol, at least one carbohydrate, and at least one alcohol and at least one other sweet taste improving additive;

30.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种聚氨基酸；30. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；31. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

32.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；32. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

33.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；33. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

34.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；34. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；35. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

36.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；36. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

37.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解物；37. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolyzate;

38.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；38. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂及至少一种类黄酮；39. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

40.至少一种多元醇、至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂、至少一种类黄酮及至少一种醇；40. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

41.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种糖酸；41. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid;

42.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种核苷酸；42. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide;

43.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种有机酸；43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid;

44.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种无机酸；44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid;

45.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种苦味化合物；45. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound;

46.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种聚合物；46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer;

47.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种蛋白质或蛋白质水解物；47. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种界面活性剂；48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant;

49.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种类黄酮；49. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid;

50.至少一种多元醇、至少一种醣类、至少一种氨基酸及至少一种醇；50. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol;

51.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种糖酸；51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种核苷酸；52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种有机酸；53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种无机酸；54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种苦味化合物；55. At least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种聚合物；56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer;

57.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解物；57. At least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种界面活性剂；58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种类黄酮；59. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60.至少一种多元醇、至少一种醣类、至少一种聚氨基酸及至少一种醇；60. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种核苷酸；61. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种有机酸；62. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one organic acid;

63.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种无机酸；63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种苦味化合物；64. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种聚合物；65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer;

66.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种蛋白质或蛋白质水解物；66. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种界面活性剂；67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one surfactant;

68.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种类黄酮；68. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69.至少一种多元醇、至少一种醣类、至少一种糖酸及至少一种醇；69. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol;

70.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种有机酸；70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid;

71.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种无机酸；71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种苦味化合物；72. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种聚合物；73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer;

74.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种蛋白质或蛋白质水解物；74. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种界面活性剂；75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant;

76.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种类黄酮；76. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid;

77.至少一种多元醇、至少一种醣类、至少一种核苷酸及至少一种醇；77. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol;

78.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种无机酸；78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种苦味化合物；79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound;

80.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种聚合物；80. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer;

81.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种蛋白质或蛋白质水解物；81. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种界面活性剂；82. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant;

83.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种类黄酮；83. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid;

84.至少一种多元醇、至少一种醣类、至少一种有机酸及至少一种醇；84. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol;

85.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种苦味化合物；85. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one bitter compound;

86.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种聚合物；86. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one polymer;

87.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种蛋白质或蛋白质水解物；87. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one protein or protein hydrolyzate;

88.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种界面活性剂；88. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one surfactant;

89.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种类黄酮；89. At least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

90.至少一种多元醇、至少一种醣类、至少一种无机酸及至少一种醇；90. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91.至少一种多元醇、至少一种醣类、至少一种苦味化合物及至少一种聚合物；91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer;

92.至少一种多元醇、至少一种醣类、至少一种苦味化合物及至少一种蛋白质或蛋白质水解物；92. At least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93.至少一种多元醇、至少一种醣类、至少一种苦味化合物及至少一种界面活性剂；93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant;

94.至少一种多元醇、至少一种醣类、至少一种苦味化合物及至少一种类黄酮；94. At least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95.至少一种多元醇、至少一种醣类、至少一种苦味化合物及至少一种醇；95. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol;

96.至少一种多元醇、至少一种醣类、至少一种聚合物及至少一种蛋白质或蛋白质水解物；96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97.至少一种多元醇、至少一种醣类、至少一种聚合物及至少一种界面活性剂；97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one surfactant;

98.至少一种多元醇、至少一种醣类、至少一种聚合物及至少一种类黄酮；98. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid;

99.至少一种多元醇、至少一种醣类、至少一种聚合物及至少一种醇；99. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol;

100.至少一种多元醇、至少一种醣类、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；100. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101.至少一种多元醇、至少一种醣类、至少一种蛋白质或蛋白质水解物及至少一种类黄酮；101. At least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102.至少一种多元醇、至少一种醣类、至少一种界面活性剂及至少一种类黄酮；102. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one flavonoid;

103.至少一种多元醇、至少一种醣类、至少一种界面活性剂及至少一种醇；及103. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and

104.至少一种多元醇、至少一种醣类、至少一种类黄酮及至少一种醇。104. At least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

本发明具体实施态样之其它甜味改善用组成物组合物系包括：Other compositions for improving sweet taste according to the specific embodiment of the present invention include:

1.至少一种多元醇及至少一种氨基酸；1. At least one polyol and at least one amino acid;

2.至少一种多元醇及至少一种聚氨基酸；2. At least one polyol and at least one polyamino acid;

3.至少一种多元醇及至少一种糖酸；3. At least one polyol and at least one sugar acid;

4.至少一种多元醇及至少一种核苷酸；4. At least one polyol and at least one nucleotide;

5.至少一种多元醇及至少一种有机酸；5. At least one polyol and at least one organic acid;

6.至少一种多元醇及至少一种无机酸；6. At least one polyol and at least one inorganic acid;

7.至少一种多元醇及至少一种苦味化合物；7. At least one polyol and at least one bitter compound;

8.至少一种多元醇及至少一种调味剂或调味成份；8. At least one polyol and at least one flavoring agent or flavoring ingredient;

9.至少一种多元醇及至少一种聚合物；9. At least one polyol and at least one polymer;

10.至少一种多元醇及至少一种蛋白质或蛋白质水解物；10. At least one polyol and at least one protein or protein hydrolyzate;

11.至少一种多元醇及至少一种界面活性剂；11. At least one polyol and at least one surfactant;

12.至少一种多元醇及至少一种类黄酮；12. At least one polyol and at least one flavonoid;

13.至少一种多元醇及至少一种醇；13. At least one polyol and at least one alcohol;

14.至少一种多元醇及至少一种乳化剂；14. At least one polyol and at least one emulsifier;

15.至少一种多元醇及至少一种无机盐；15. At least one polyol and at least one inorganic salt;

16.至少一种多元醇及至少一种有机盐；16. At least one polyol and at least one organic salt;

17.至少一种多元醇及至少一种蛋白质或蛋白质水解物或低分子量氨基酸之混合物；17. A mixture of at least one polyol and at least one protein or protein hydrolyzate or low molecular weight amino acid;

18.至少一种多元醇、至少一种氨基酸及至少一种其它甜味改善用添加剂；18. At least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

19.至少一种多元醇、至少一种聚氨基酸及至少一种其它甜味改善用添加剂；19. At least one polyol, at least one polyamino acid, and at least one other sweet taste improving additive;

20.至少一种多元醇、至少一种糖酸及至少一种其它甜味改善用添加剂；20. At least one polyol, at least one sugar acid, and at least one other sweet taste improving additive;

21.至少一种多元醇、至少一种核苷酸及至少一种其它甜味改善用添加剂；21. At least one polyol, at least one nucleotide, and at least one other sweet taste improving additive;

22.至少一种多元醇、至少一种有机酸及至少一种其它甜味改善用添加剂；22. At least one polyol, at least one organic acid, and at least one other sweet taste improving additive;

23.至少一种多元醇、至少一种无机酸及至少一种其它甜味改善用添加剂；23. At least one polyol, at least one mineral acid, and at least one other sweet taste improving additive;

24.至少一种多元醇、至少一种苦味化合物及至少一种其它甜味改善用添加剂；24. At least one polyol, at least one bitter compound, and at least one other sweet taste improving additive;

25.至少一种多元醇、至少一种调味剂或调味成份及至少一种其它甜味改善用添加剂；25. At least one polyol, at least one flavoring agent or flavoring ingredient, and at least one other sweet taste improving additive;

26.至少一种多元醇、至少一种聚合物及至少一种其它甜味改善用添加剂；26. At least one polyol, at least one polymer, and at least one other sweet taste improving additive;

27.至少一种多元醇、至少一种蛋白质或蛋白质水解物及至少一种其它甜味改善用添加剂；27. At least one polyol, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

28.至少一种多元醇、至少一种界面活性剂及至少一种其它甜味改善用添加剂；28. At least one polyol, at least one surfactant, and at least one other sweet taste improving additive;

29.至少一种多元醇、至少一种类黄酮及至少一种其它甜味改善用添加剂；29. At least one polyol, at least one flavonoid, and at least one other sweet taste improving additive;

30.至少一种多元醇、至少一种醇及至少一种其它甜味改善用添加剂；30. At least one polyol, at least one alcohol, and at least one other sweet taste improving additive;

31.至少一种多元醇、至少一种氨基酸及至少一种聚氨基酸；31. At least one polyol, at least one amino acid, and at least one polyamino acid;

32.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；32. at least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

33.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

34.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；34. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

35.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；35. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

36.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

37.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；37. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

38.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解物；38. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

39.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；39. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

40.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂及至少一种类黄酮；40. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

41.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂、至少一种类黄酮及至少一种醇；41. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

42.至少一种多元醇、至少一种氨基酸及至少一种糖酸；42. At least one polyol, at least one amino acid, and at least one sugar acid;

43.至少一种多元醇、至少一种氨基酸及至少一种核苷酸；43. At least one polyol, at least one amino acid, and at least one nucleotide;

44.至少一种多元醇、至少一种氨基酸及至少一种有机酸；44. at least one polyol, at least one amino acid, and at least one organic acid;

45.至少一种多元醇、至少一种氨基酸及至少一种无机酸；45. at least one polyol, at least one amino acid, and at least one inorganic acid;

46.至少一种多元醇、至少一种氨基酸及至少一种苦味化合物；46. At least one polyol, at least one amino acid, and at least one bitter compound;

47.至少一种多元醇、至少一种氨基酸及至少一种聚合物；47. at least one polyol, at least one amino acid, and at least one polymer;

48.至少一种多元醇、至少一种氨基酸及至少一种蛋白质或蛋白质水解物；48. At least one polyol, at least one amino acid, and at least one protein or protein hydrolyzate;

49.至少一种多元醇、至少一种氨基酸及至少一种界面活性剂；49. at least one polyol, at least one amino acid, and at least one surfactant;

50.至少一种多元醇、至少一种氨基酸及至少一种类黄酮；50. At least one polyol, at least one amino acid, and at least one flavonoid;

51.至少一种多元醇、至少一种氨基酸及至少一种醇；51. At least one polyol, at least one amino acid, and at least one alcohol;

52.至少一种多元醇、至少一种聚氨基酸及至少一种糖酸；52. at least one polyol, at least one polyamino acid, and at least one sugar acid;

53.至少一种多元醇、至少一种聚氨基酸及至少一种核苷酸；53. at least one polyol, at least one polyamino acid, and at least one nucleotide;

54.至少一种多元醇、至少一种聚氨基酸及至少一种有机酸；54. at least one polyol, at least one polyamino acid, and at least one organic acid;

55.至少一种多元醇、至少一种聚氨基酸及至少一种有机盐；55. At least one polyol, at least one polyamino acid, and at least one organic salt;

56.至少一种多元醇、至少一种聚氨基酸及至少一种无机酸；56. at least one polyol, at least one polyamino acid, and at least one inorganic acid;

57.至少一种多元醇、至少一种聚氨基酸及至少一种无机盐；57. at least one polyol, at least one polyamino acid, and at least one inorganic salt;

58.至少一种多元醇、至少一种聚氨基酸及至少一种苦味化合物；58. At least one polyol, at least one polyamino acid, and at least one bitter compound;

59.至少一种多元醇、至少一种聚氨基酸及至少一种聚合物；59. at least one polyol, at least one polyamino acid, and at least one polymer;

60.至少一种多元醇、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解物；60. At least one polyol, at least one polyamino acid, and at least one protein or protein hydrolyzate;

61.至少一种多元醇、至少一种聚氨基酸及至少一种界面活性剂；61. At least one polyol, at least one polyamino acid, and at least one surfactant;

62.至少一种多元醇、至少一种聚氨基酸及至少一种类黄酮；62. At least one polyol, at least one polyamino acid, and at least one flavonoid;

63.至少一种多元醇、至少一种聚氨基酸及至少一种醇；63. at least one polyol, at least one polyamino acid, and at least one alcohol;

64.至少一种多元醇、至少一种糖酸及至少一种核苷酸；64. At least one polyol, at least one sugar acid, and at least one nucleotide;

65.至少一种多元醇、至少一种糖酸及至少一种有机酸；65. at least one polyol, at least one sugar acid, and at least one organic acid;

66.至少一种多元醇、至少一种糖酸及至少一种无机酸；66. at least one polyol, at least one sugar acid, and at least one inorganic acid;

67.至少一种多元醇、至少一种糖酸及至少一种苦味化合物；67. At least one polyol, at least one sugar acid, and at least one bitter compound;

68.至少一种多元醇、至少一种糖酸及至少一种聚合物；68. at least one polyol, at least one sugar acid, and at least one polymer;

69.至少一种多元醇、至少一种糖酸及至少一种蛋白质或蛋白质水解物；69. At least one polyol, at least one sugar acid, and at least one protein or protein hydrolyzate;

70.至少一种多元醇、至少一种糖酸及至少一种界面活性剂；70. at least one polyol, at least one sugar acid, and at least one surfactant;

71.至少一种多元醇、至少一种糖酸及至少一种类黄酮；71. At least one polyol, at least one sugar acid, and at least one flavonoid;

72.至少一种多元醇、至少一种糖酸及至少一种醇；72. At least one polyol, at least one sugar acid, and at least one alcohol;

73.至少一种多元醇、至少一种核苷酸及至少一种有机酸；73. at least one polyol, at least one nucleotide, and at least one organic acid;

74.至少一种多元醇、至少一种核苷酸及至少一种无机酸；74. at least one polyol, at least one nucleotide, and at least one inorganic acid;

75.至少一种多元醇、至少一种核苷酸及至少一种苦味化合物；75. At least one polyol, at least one nucleotide, and at least one bitter compound;

76.至少一种多元醇、至少一种核苷酸及至少一种聚合物；76. at least one polyol, at least one nucleotide, and at least one polymer;

77.至少一种多元醇、至少一种核苷酸及至少一种蛋白质或蛋白质水解物；77. At least one polyol, at least one nucleotide, and at least one protein or protein hydrolyzate;

78.至少一种多元醇、至少一种核苷酸及至少一种界面活性剂；78. at least one polyol, at least one nucleotide, and at least one surfactant;

79.至少一种多元醇、至少一种核苷酸及至少一种类黄酮；79. At least one polyol, at least one nucleotide, and at least one flavonoid;

80.至少一种多元醇、至少一种核苷酸及至少一种醇；80. at least one polyol, at least one nucleotide, and at least one alcohol;

81.至少一种多元醇、至少一种有机酸及至少一种无机酸；81. at least one polyol, at least one organic acid, and at least one inorganic acid;

82.至少一种多元醇、至少一种有机酸及至少一种苦味化合物；82. At least one polyol, at least one organic acid, and at least one bitter compound;

83.至少一种多元醇、至少一种有机酸及至少一种聚合物；83. at least one polyol, at least one organic acid, and at least one polymer;

84.至少一种多元醇、至少一种有机酸及至少一种蛋白质或蛋白质水解物；84. At least one polyol, at least one organic acid, and at least one protein or protein hydrolyzate;

85.至少一种多元醇、至少一种有机酸及至少一种界面活性剂；85. at least one polyol, at least one organic acid, and at least one surfactant;

86.至少一种多元醇、至少一种有机酸及至少一种类黄酮；86. At least one polyol, at least one organic acid, and at least one flavonoid;

87.至少一种多元醇、至少一种有机酸及至少一种醇；87. at least one polyol, at least one organic acid, and at least one alcohol;

88.至少一种多元醇、至少一种无机酸及至少一种苦味化合物；88. At least one polyol, at least one mineral acid, and at least one bitter compound;

89.至少一种多元醇、至少一种无机酸及至少一种聚合物；89. at least one polyol, at least one inorganic acid, and at least one polymer;

90.至少一种多元醇、至少一种无机酸及至少一种蛋白质或蛋白质水解物；90. at least one polyol, at least one mineral acid, and at least one protein or protein hydrolyzate;

91.至少一种多元醇、至少一种无机酸及至少一种界面活性剂；91. at least one polyol, at least one mineral acid, and at least one surfactant;

92.至少一种多元醇、至少一种无机酸及至少一种类黄酮；92. At least one polyol, at least one mineral acid, and at least one flavonoid;

93.至少一种多元醇、至少一种无机酸及至少一种醇；93. at least one polyol, at least one mineral acid, and at least one alcohol;

94.至少一种多元醇、至少一种苦味化合物及至少一种聚合物；94. at least one polyol, at least one bitter compound, and at least one polymer;

95.至少一种多元醇、至少一种苦味化合物及至少一种蛋白质或蛋白质水解物；95. At least one polyol, at least one bitter compound, and at least one protein or protein hydrolyzate;

96.至少一种多元醇、至少一种苦味化合物及至少一种界面活性剂；96. at least one polyol, at least one bitter compound, and at least one surfactant;

97.至少一种多元醇、至少一种苦味化合物及至少一种类黄酮；97. At least one polyol, at least one bitter compound, and at least one flavonoid;

98.至少一种多元醇、至少一种苦味化合物及至少一种醇；98. At least one polyol, at least one bitter compound, and at least one alcohol;

99.至少一种多元醇、至少一种聚合物及至少一种蛋白质或蛋白质水解物；99. At least one polyol, at least one polymer, and at least one protein or protein hydrolyzate;

100.至少一种多元醇、至少一种聚合物及至少一种界面活性剂；100. at least one polyol, at least one polymer, and at least one surfactant;

101.至少一种多元醇、至少一种聚合物及至少一种类黄酮；101. at least one polyol, at least one polymer, and at least one flavonoid;

102.至少一种多元醇、至少一种聚合物及至少一种醇；102. at least one polyol, at least one polymer, and at least one alcohol;

103.至少一种多元醇、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；103. At least one polyol, at least one protein or protein hydrolyzate, and at least one surfactant;

104.至少一种多元醇、至少一种蛋白质或蛋白质水解物及至少一种类黄酮；104. At least one polyol, at least one protein or protein hydrolyzate, and at least one flavonoid;

105.至少一种多元醇、至少一种界面活性剂及至少一种类黄酮；105. at least one polyol, at least one surfactant, and at least one flavonoid;

106.至少一种多元醇、至少一种界面活性剂及至少一种醇；106. at least one polyol, at least one surfactant, and at least one alcohol;

107.至少一种多元醇、至少一种类黄酮及至少一种醇；107. at least one polyol, at least one flavonoid, and at least one alcohol;

108.至少一种甜味改善用添加剂及赤藻糖醇；108. At least one sweet taste improving additive and erythritol;

109.至少一种甜味改善用添加剂及麦芽糖醇；109. At least one sweet taste improving additive and maltitol;

110.至少一种甜味改善用添加剂及甘露糖醇；110. At least one sweet taste improving additive and mannitol;

111.至少一种甜味改善用添加剂及山梨糖醇；111. At least one sweet taste improving additive and sorbitol;

112.至少一种甜味改善用添加剂及乳糖醇；112. At least one sweet taste improving additive and lactitol;

113.至少一种甜味改善用添加剂及木糖醇；113. At least one sweet taste improving additive and xylitol;

114.至少一种甜味改善用添加剂及益寿糖(isomalt)；114. At least one sweet taste improving additive and isomalt;

115.至少一种甜味改善用添加剂及丙二醇；115. At least one sweet taste improving additive and propylene glycol;

116.至少一种甜味改善用添加剂及甘油；116. At least one sweet taste improving additive and glycerin;

117.至少一种甜味改善用添加剂及帕拉金糖(palatinose)；117. At least one sweet taste improving additive and palatinose;

118.至少一种甜味改善用添加剂及还原异麦芽-寡醣；118. At least one sweet taste improving additive and reduced isomalto-oligosaccharides;

119.至少一种甜味改善用添加剂及还原木糖-寡醣；119. At least one sweet taste improving additive and reduced xylose-oligosaccharides;

120.至少一种甜味改善用添加剂及还原龙胆-寡醣；120. At least one sweet taste improving additive and reduced gentio-oligosaccharides;

121.至少一种甜味改善用添加剂及还原麦芽糖浆；121. At least one sweet taste improving additive and reduced maltose syrup;

122.至少一种甜味改善用添加剂及还原葡萄糖浆；122. At least one sweet taste improving additive and reduced glucose syrup;

123.至少一种甜味改善用添加剂、赤藻糖醇及至少一种其它多元醇；123. At least one sweet taste improving additive, erythritol, and at least one other polyol;

124.至少一种甜味改善用添加剂、麦芽糖醇及至少一种其它多元醇；124. At least one sweet taste improving additive, maltitol, and at least one other polyol;

125.至少一种甜味改善用添加剂、甘露糖醇及至少一种其它多元醇；125. At least one sweet taste improving additive, mannitol, and at least one other polyol;

126.至少一种甜味改善用添加剂、山梨糖醇及至少一种其它多元醇；126. At least one sweet taste improving additive, sorbitol, and at least one other polyol;

127.至少一种甜味改善用添加剂、乳糖醇及至少一种其它多元醇；127. At least one sweet taste improving additive, lactitol, and at least one other polyol;

128.至少一种甜味改善用添加剂、木糖醇及至少一种其它多元醇；128. at least one sweet taste improving additive, xylitol, and at least one other polyol;

129.至少一种甜味改善用添加剂、益寿糖(isomalt)及至少一种其它多元醇；129. At least one sweet taste improving additive, isomalt, and at least one other polyol;

130.至少一种甜味改善用添加剂、丙二醇及至少一种其它多元醇；130. At least one sweet taste improving additive, propylene glycol, and at least one other polyol;

131.至少一种甜味改善用添加剂、甘油及至少一种其它多元醇；131. At least one sweet taste improving additive, glycerin, and at least one other polyol;

132.至少一种甜味改善用添加剂、帕拉金糖(palatinose)及至少一种其它多元醇；132. At least one sweet taste improving additive, palatinose, and at least one other polyol;

133.至少一种甜味改善用添加剂、还原异麦芽-寡醣及至少一种其它多元醇；133. At least one sweet taste improving additive, reduced isomalt-oligosaccharides, and at least one other polyol;

134.至少一种甜味改善用添加剂、还原木糖-寡醣及至少一种其它多元醇；134. At least one sweet taste improving additive, reduced xylose-oligosaccharides, and at least one other polyol;

135.至少一种甜味改善用添加剂、还原龙胆-寡醣及至少一种其它多元醇；135. At least one sweet taste improving additive, reduced gentio-oligosaccharides, and at least one other polyol;

136.至少一种甜味改善用添加剂、还原麦芽糖浆及至少一种其它多元醇；及136. At least one sweet taste improving additive, reduced maltose syrup, and at least one other polyol; and

137.至少一种甜味改善用添加剂、还原葡萄糖浆及至少一种其它多元醇。本发明具体实施态样之其它甜味改善用组合物组合物系包括：137. At least one sweet taste improving additive, reduced glucose syrup, and at least one other polyol. Other compositions for sweet taste improvement according to the specific embodiment of the present invention include:

1.至少一种多元醇及塔格糖(tagatose)；1. At least one polyol and tagatose;

2.至少一种多元醇及海藻糖；2. At least one polyol and trehalose;

3.至少一种多元醇及半乳糖；3. At least one polyol and galactose;

4.至少一种多元醇及鼠李糖；4. At least one polyol and rhamnose;

5.至少一种多元醇及糊精；5. At least one polyol and dextrin;

6.至少一种多元醇及环糊精；6. At least one polyol and cyclodextrin;

7.至少一种多元醇及α-环糊精、β-环糊精或γ-环糊精；7. At least one polyol and α-cyclodextrin, β-cyclodextrin or γ-cyclodextrin;

8.至少一种多元醇及麦芽糊精；8. At least one polyol and maltodextrin;

9.至少一种多元醇及葡聚糖；9. At least one polyol and dextran;

10.至少一种多元醇及蔗糖；10. At least one polyol and sucrose;

11.至少一种多元醇及葡萄糖；11. At least one polyol and glucose;

12.至少一种多元醇及果糖；12. At least one polyol and fructose;

13.至少一种多元醇及苏糖；13. At least one polyol and threose;

14.至少一种多元醇及阿拉伯糖；14. At least one polyol and arabinose;

15.至少一种多元醇及木糖；15. At least one polyol and xylose;

16.至少一种多元醇及来苏糖；16. At least one polyol and lyxose;

17.至少一种多元醇及阿罗糖；17. At least one polyol and allose;

18.至少一种多元醇及阿卓糖；18. At least one polyol and altrose;

19.至少一种多元醇及甘露糖；19. At least one polyol and mannose;

20.至少一种多元醇及艾杜糖；20. At least one polyol and idose;

21.至少一种多元醇及塔罗糖；21. At least one polyol and talose;

22.至少一种多元醇及乳糖；22. At least one polyol and lactose;

23.至少一种多元醇及麦芽糖；23. At least one polyol and maltose;

24.至少一种多元醇及转化糖；24. At least one polyol and invert sugar;

25.至少一种多元醇及海藻糖；25. At least one polyol and trehalose;

26.至少一种多元醇及异海藻糖；26. At least one polyol and isotrehalose;

27.至少一种多元醇及新海藻糖；27. At least one polyol and neotrehalose;

28.至少一种多元醇及帕拉金糖(palatinose)；28. At least one polyol and palatinose;

29.至少一种多元醇及半乳糖；29. At least one polyol and galactose;

30.至少一种多元醇及甜菜寡醣；30. At least one polyol and beet oligosaccharide;

31.至少一种多元醇及异麦芽-寡醣；31. At least one polyol and isomalto-oligosaccharide;

32.至少一种多元醇及异麦芽糖；32. At least one polyol and isomaltose;

33.至少一种多元醇及异麦芽三糖；33. At least one polyol and isomaltotriose;

34.至少一种多元醇及潘糖(panose)；34. At least one polyol and panose;

35.至少一种多元醇及木糖-寡醣；35. At least one polyol and xylose-oligosaccharide;

36.至少一种多元醇及木三糖；36. At least one polyol and xylotriose;

37.至少一种多元醇及木二糖；37. At least one polyol and xylobiose;

38.至少一种多元醇及龙胆-寡醣；38. At least one polyol and gentio-oligosaccharide;

39.至少一种多元醇及龙胆二糖；39. At least one polyol and gentiobiose;

40.至少一种多元醇及龙胆三糖；40. At least one polyol and gentiotriose;

41.至少一种多元醇及龙胆四糖；41. At least one polyol and gentiotetraose;

42.至少一种多元醇及山梨糖；42. At least one polyol and sorbose;

43.至少一种多元醇及黑曲霉-寡醣；43. At least one polyol and Aspergillus niger-oligosaccharides;

44.至少一种多元醇及帕拉金糖(palatinose)寡醣；44. At least one polyol and palatinose oligosaccharide;

45.至少一种多元醇及岩藻糖；45. At least one polyol and fucose;

46.至少一种多元醇及果寡醣；46. At least one polyol and fructooligosaccharide;

47.至少一种多元醇及蔗果三糖；47. At least one polyol and kestose;

48.至少一种多元醇及蔗果四糖；48. At least one polyol and kestose;

49.至少一种多元醇及麦芽四醇；49. At least one polyol and maltotetraol;

50.至少一种多元醇及麦芽三醇；50. At least one polyol and maltotriol;

51.至少一种多元醇及麦芽-寡醣；51. At least one polyol and malto-oligosaccharide;

52.至少一种多元醇及麦芽三糖；52. At least one polyol and maltotriose;

53.至少一种多元醇及麦芽四糖；53. At least one polyol and maltotetraose;

54.至少一种多元醇及麦芽五糖；54. At least one polyol and maltopentaose;

55.至少一种多元醇及麦芽六糖；55. At least one polyol and maltohexaose;

56.至少一种多元醇及麦芽七糖；56. At least one polyol and maltoheptaose;

57.至少一种多元醇及乳果糖；57. At least one polyol and lactulose;

58.至少一种多元醇及蜜二糖；58. At least one polyol and melibiose;

59.至少一种多元醇及棉子糖；59. At least one polyol and raffinose;

60.至少一种多元醇及鼠李糖；60. At least one polyol and rhamnose;

61.至少一种多元醇及核糖；61. At least one polyol and ribose;

62.至少一种多元醇及异构化液体糖；62. At least one polyol and isomerized liquid sugar;

63.至少一种多元醇及高果糖玉米糖浆(例如HFCS55、HFCS42或HFCS90)或淀粉糖浆；63. At least one polyol and high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup;

64.至少一种多元醇及偶合糖；64. At least one polyol and conjugated sugar;

65.至少一种多元醇及大豆寡醣；65. At least one polyol and soybean oligosaccharide;

66.至少一种多元醇及葡萄糖浆；66. At least one polyol and glucose syrup;

67.至少一种多元醇、塔格糖(tagatose)及至少一种其它醣类；67. At least one polyol, tagatose, and at least one other carbohydrate;

68.至少一种多元醇、海藻糖及至少一种其它醣类；68. At least one polyol, trehalose, and at least one other carbohydrate;

69.至少一种多元醇、半乳糖及至少一种其它醣类；69. At least one polyol, galactose, and at least one other carbohydrate;

70.至少一种多元醇、鼠李糖及至少一种其它醣类；70. At least one polyol, rhamnose, and at least one other carbohydrate;

71.至少一种多元醇、糊精及至少一种其它醣类；71. At least one polyol, dextrin, and at least one other carbohydrate;

72.至少一种多元醇、环糊精及至少一种其它醣类；72. At least one polyol, cyclodextrin, and at least one other carbohydrate;

73.至少一种多元醇、β-环糊精及至少一种其它醣类；73. At least one polyol, beta-cyclodextrin, and at least one other carbohydrate;

74.至少一种多元醇、麦芽糊精及至少一种其它醣类；74. At least one polyol, maltodextrin, and at least one other carbohydrate;

75.至少一种多元醇、葡聚糖及至少一种其它醣类；75. At least one polyol, dextran, and at least one other carbohydrate;

76.至少一种多元醇、蔗糖及至少一种其它醣类；76. At least one polyol, sucrose, and at least one other carbohydrate;

77.至少一种多元醇、葡萄糖及至少一种其它醣类；77. At least one polyol, glucose, and at least one other carbohydrate;

78.至少一种多元醇、果糖及至少一种其它醣类；78. At least one polyol, fructose, and at least one other carbohydrate;

79.至少一种多元醇、苏糖及至少一种其它醣类；79. At least one polyol, threose, and at least one other carbohydrate;

80.至少一种多元醇、阿拉伯糖及至少一种其它醣类；80. At least one polyol, arabinose, and at least one other carbohydrate;

81.至少一种多元醇、木糖及至少一种其它醣类；81. At least one polyol, xylose, and at least one other carbohydrate;

82.至少一种多元醇、来苏糖及至少一种其它醣类；82. At least one polyol, lyxose, and at least one other carbohydrate;

83.至少一种多元醇、阿罗糖及至少一种其它醣类；83. At least one polyol, allose, and at least one other carbohydrate;

84.至少一种多元醇、阿卓糖及至少一种其它醣类；84. At least one polyol, altrose, and at least one other carbohydrate;

85.至少一种多元醇、甘露糖及至少一种其它醣类；85. At least one polyol, mannose, and at least one other carbohydrate;

86.至少一种多元醇、艾杜糖及至少一种其它醣类；86. At least one polyol, idose, and at least one other carbohydrate;

87.至少一种多元醇、塔罗糖及至少一种其它醣类；87. At least one polyol, talose, and at least one other carbohydrate;

88.至少一种多元醇、乳糖及至少一种其它醣类；88. At least one polyol, lactose, and at least one other carbohydrate;

89.至少一种多元醇、麦芽糖及至少一种其它醣类；89. At least one polyol, maltose, and at least one other carbohydrate;

90.至少一种多元醇、转化糖及至少一种其它醣类；90. At least one polyol, invert sugar, and at least one other carbohydrate;

91.至少一种多元醇、海藻糖及至少一种其它醣类；91. At least one polyol, trehalose, and at least one other carbohydrate;

92.至少一种多元醇、异海藻糖及至少一种其它醣类；92. At least one polyol, isotrehalose, and at least one other carbohydrate;

93.至少一种多元醇、新海藻糖及至少一种其它醣类；93. At least one polyol, neotrehalose, and at least one other carbohydrate;

94.至少一种多元醇、帕拉金糖(palatinose)及至少一种其它醣类；94. At least one polyol, palatinose, and at least one other carbohydrate;

95.至少一种多元醇、半乳糖及至少一种其它醣类；95. At least one polyol, galactose, and at least one other carbohydrate;

96.至少一种多元醇、甜菜寡醣及至少一种其它醣类；96. At least one polyol, beet oligosaccharides, and at least one other carbohydrate;

97.至少一种多元醇、异麦芽-寡醣及至少一种其它醣类；97. At least one polyol, isomalto-oligosaccharide, and at least one other carbohydrate;

98.至少一种多元醇、异麦芽糖及至少一种其它醣类；98. At least one polyol, isomaltose, and at least one other carbohydrate;

99.至少一种多元醇、异麦芽三糖及至少一种其它醣类；99. At least one polyol, isomaltotriose, and at least one other carbohydrate;

100.至少一种多元醇、潘糖(panose)及至少一种其它醣类；100. at least one polyol, panose, and at least one other carbohydrate;

101.至少一种多元醇、木糖-寡醣及至少一种其它醣类；101. at least one polyol, xylose-oligosaccharides, and at least one other carbohydrate;

102.至少一种多元醇、木三糖及至少一种其它醣类；102. At least one polyol, xylotriose, and at least one other carbohydrate;

103.至少一种多元醇、木二糖及至少一种其它醣类；103. at least one polyol, xylobiose, and at least one other carbohydrate;

104.至少一种多元醇、龙胆-寡醣及至少一种其它醣类；104. at least one polyol, gentio-oligosaccharide, and at least one other carbohydrate;

105.至少一种多元醇、龙胆二糖及至少一种其它醣类；105. at least one polyol, gentiobiose, and at least one other carbohydrate;

106.至少一种多元醇、龙胆三糖及至少一种其它醣类；106. at least one polyol, gentiotriose, and at least one other carbohydrate;

107.至少一种多元醇、龙胆四糖及至少一种其它醣类；107. at least one polyol, gentiotetraose, and at least one other carbohydrate;

108.至少一种多元醇、山梨糖及至少一种其它醣类；108. at least one polyol, sorbose, and at least one other carbohydrate;

109.至少一种多元醇、黑曲霉-寡醣及至少一种其它醣类；109. at least one polyol, Aspergillus niger-oligosaccharides, and at least one other carbohydrate;

110.至少一种多元醇、帕拉金糖(palatinose)寡醣及至少一种其它醣类；110. at least one polyol, palatinose oligosaccharides, and at least one other carbohydrate;

111.至少一种多元醇、岩藻糖及至少一种其它醣类；111. at least one polyol, fucose, and at least one other carbohydrate;

112.至少一种多元醇、果寡醣及至少一种其它醣类；112. At least one polyol, fructooligosaccharide, and at least one other carbohydrate;

113.至少一种多元醇、蔗果三糖及至少一种其它醣类；113. At least one polyol, kestose, and at least one other carbohydrate;

114.至少一种多元醇、蔗果四糖及至少一种其它醣类；114. at least one polyol, kestose, and at least one other carbohydrate;

115.至少一种多元醇、麦芽四醇及至少一种其它醣类；115. at least one polyol, maltotetraol, and at least one other carbohydrate;

116.至少一种多元醇、麦芽三醇及至少一种其它醣类；116. at least one polyol, maltotriol, and at least one other carbohydrate;

117.至少一种多元醇、麦芽-寡醣及至少一种其它醣类；117. at least one polyol, malto-oligosaccharides, and at least one other carbohydrate;

118.至少一种多元醇、麦芽三糖及至少一种其它醣类；118. at least one polyol, maltotriose, and at least one other carbohydrate;

119.至少一种多元醇、麦芽四糖及至少一种其它醣类；119. at least one polyol, maltotetraose, and at least one other carbohydrate;

120.至少一种多元醇、麦芽五糖及至少一种其它醣类；120. At least one polyol, maltopentose, and at least one other carbohydrate;

121.至少一种多元醇、麦芽六糖及至少一种其它醣类；121. At least one polyol, maltohexaose, and at least one other carbohydrate;

122.至少一种多元醇、麦芽七糖及至少一种其它醣类；122. At least one polyol, maltoheptaose, and at least one other carbohydrate;

123.至少一种多元醇、乳果糖及至少一种其它醣类；123. at least one polyol, lactulose, and at least one other carbohydrate;

124.至少一种多元醇、蜜二糖及至少一种其它醣类；124. at least one polyol, melibiose, and at least one other carbohydrate;

125.至少一种多元醇、棉子糖及至少一种其它醣类；125. at least one polyol, raffinose, and at least one other carbohydrate;

126.至少一种多元醇、鼠李糖及至少一种其它醣类；126. at least one polyol, rhamnose, and at least one other carbohydrate;

127.至少一种多元醇、核糖及至少一种其它醣类；127. at least one polyol, ribose, and at least one other carbohydrate;

128.至少一种多元醇、异构化液体糖及至少一种其它醣类；128. at least one polyol, isomerized liquid sugar, and at least one other carbohydrate;

129.至少一种多元醇、高果糖玉米糖浆(例如HFCS55、HFCS42或HFCS90)或淀粉糖浆及至少一种其它醣类；129. At least one polyol, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;

130.至少一种多元醇、偶合糖及至少一种其它醣类；130. at least one polyol, a coupling sugar, and at least one other sugar;

131.至少一种多元醇、大豆寡醣及至少一种其它醣类；131. At least one polyol, soybean oligosaccharides, and at least one other carbohydrate;

132.至少一种多元醇、葡萄糖浆及至少一种其它醣类；132. At least one polyol, glucose syrup, and at least one other carbohydrate;

133.至少一种醣类及赤藻糖醇；133. At least one carbohydrate and erythritol;

134.至少一种醣类及麦芽糖醇；134. At least one carbohydrate and maltitol;

135.至少一种醣类及甘露糖醇；135. At least one carbohydrate and mannitol;

136.至少一种醣类及山梨糖醇；136. At least one carbohydrate and sorbitol;

137.至少一种醣类及乳糖醇；137. At least one carbohydrate and lactitol;

138.至少一种醣类及木糖醇；138. At least one carbohydrate and xylitol;

139.至少一种醣类及益寿糖(isomalt)；139. At least one carbohydrate and isomalt;

140.至少一种醣类及丙二醇；140. At least one carbohydrate and propylene glycol;

141.至少一种醣类及甘油；141. At least one carbohydrate and glycerol;

142.至少一种醣类及帕拉金糖(palatinose)；142. At least one carbohydrate and palatinose;

143.至少一种醣类及还原异麦芽-寡醣；143. At least one carbohydrate and reduced isomalto-oligosaccharides;

144.至少一种醣类及还原木糖-寡醣；144. At least one carbohydrate and reduced xylose-oligosaccharides;

145.至少一种醣类及还原龙胆-寡醣；145. At least one carbohydrate and reduced gentio-oligosaccharides;

146.至少一种醣类及还原麦芽糖浆；146. At least one carbohydrate and reduced maltose syrup;

147.至少一种醣类及还原葡萄糖浆；147. At least one carbohydrate and reduced glucose syrup;

148.至少一种醣类、赤藻糖醇及至少一种其它多元醇；148. at least one carbohydrate, erythritol, and at least one other polyol;

149.至少一种醣类、麦芽糖醇及至少一种其它多元醇；149. at least one carbohydrate, maltitol, and at least one other polyol;

150.至少一种醣类、甘露糖醇及至少一种其它多元醇；150. at least one carbohydrate, mannitol, and at least one other polyol;

151.至少一种醣类、山梨糖醇及至少一种其它多元醇；151. at least one carbohydrate, sorbitol, and at least one other polyol;

152.至少一种醣类、乳糖醇及至少一种其它多元醇；152. at least one carbohydrate, lactitol, and at least one other polyol;

153.至少一种醣类、木糖醇及至少一种其它多元醇；153. at least one carbohydrate, xylitol, and at least one other polyol;

154.至少一种醣类、益寿糖(isomalt)及至少一种其它多元醇；154. at least one carbohydrate, isomalt, and at least one other polyol;

155.至少一种醣类、丙二醇及至少一种其它多元醇；155. at least one carbohydrate, propylene glycol, and at least one other polyol;

156.至少一种醣类、甘油及至少一种其它多元醇；156. at least one carbohydrate, glycerol, and at least one other polyol;

157.至少一种醣类、帕拉金糖(palatinose)及至少一种其它多元醇；157. at least one carbohydrate, palatinose, and at least one other polyol;

158.至少一种醣类、还原异麦芽-寡醣及至少一种其它多元醇；158. at least one carbohydrate, reduced isomalto-oligosaccharides, and at least one other polyol;

159.至少一种醣类、还原木糖-寡醣及至少一种其它多元醇；159. at least one carbohydrate, reduced xylose-oligosaccharides, and at least one other polyol;

160.至少一种醣类、还原龙胆-寡醣及至少一种其它多元醇；160. at least one carbohydrate, reduced gentio-oligosaccharides, and at least one other polyol;

161.至少一种醣类、还原麦芽糖浆及至少一种其它多元醇；及161. At least one carbohydrate, reduced maltose syrup, and at least one other polyol; and

162.至少一种醣类、还原葡萄糖浆及至少一种其它多元醇。162. At least one carbohydrate, reduced glucose syrup, and at least one other polyol.

本发明具体实施态样之其它甜味改善用组合物组合物系包括：Other compositions for sweet taste improvement according to the specific embodiment of the present invention include:

1.至少一种醣类及至少一种氨基酸；1. At least one carbohydrate and at least one amino acid;

2.至少一种醣类及至少一种聚氨基酸；2. At least one carbohydrate and at least one polyamino acid;

3.至少一种醣类及至少一种糖酸；3. At least one sugar and at least one sugar acid;

4.至少一种醣类及至少一种核苷酸；4. At least one carbohydrate and at least one nucleotide;

5.至少一种醣类及至少一种有机酸；5. At least one carbohydrate and at least one organic acid;

6.至少一种醣类及至少一种无机酸；6. At least one carbohydrate and at least one inorganic acid;

7.至少一种醣类及至少一种苦味化合物；7. At least one carbohydrate and at least one bitter compound;

8.至少一种醣类及至少一种调味剂或调味成份；8. At least one sugar and at least one flavoring agent or flavoring ingredient;

9.至少一种醣类及至少一种聚合物；9. At least one carbohydrate and at least one polymer;

10.至少一种醣类及至少一种蛋白质或蛋白质水解物；10. At least one carbohydrate and at least one protein or protein hydrolyzate;

11.至少一种醣类及至少一种界面活性剂；11. At least one carbohydrate and at least one surfactant;

12.至少一种醣类及至少一种类黄酮；12. At least one carbohydrate and at least one flavonoid;

13.至少一种醣类及至少一种醇；13. At least one sugar and at least one alcohol;

14.至少一种醣类及至少一种蛋白质或蛋白质水解物或低分子量氨基酸之混合物；14. A mixture of at least one carbohydrate and at least one protein or protein hydrolyzate or low molecular weight amino acid;

15.至少一种醣类及至少一种乳化剂；15. At least one sugar and at least one emulsifier;

16.至少一种醣类及至少一种无机盐；16. At least one carbohydrate and at least one inorganic salt;

17.至少一种醣类、至少一种氨基酸及至少一种其它甜味改善用添加剂；17. At least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;

18.至少一种醣类、至少一种聚氨基酸及至少一种其它甜味改善用添加剂；18. At least one carbohydrate, at least one polyamino acid, and at least one other sweet taste improving additive;

19.至少一种醣类、至少一种糖酸及至少一种其它甜味改善用添加剂；19. At least one carbohydrate, at least one sugar acid, and at least one other sweet taste improving additive;

20.至少一种醣类、至少一种核苷酸及至少一种其它甜味改善用添加剂；20. At least one carbohydrate, at least one nucleotide, and at least one other sweet taste improving additive;

21.至少一种醣类、至少一种有机酸及至少一种其它甜味改善用添加剂；21. At least one carbohydrate, at least one organic acid, and at least one other sweet taste improving additive;

22.至少一种醣类、至少一种无机酸及至少一种其它甜味改善用添加剂；22. At least one carbohydrate, at least one inorganic acid, and at least one other sweet taste improving additive;

23.至少一种醣类、至少一种苦味化合物及至少一种其它甜味改善用添加剂；23. At least one carbohydrate, at least one bitter compound, and at least one other sweet taste improving additive;

24.至少一种醣类、至少一种调味剂或调味成份及至少一种其它甜味改善用添加剂；24. At least one sugar, at least one flavoring agent or flavoring ingredient, and at least one other sweet taste improving additive;

25.至少一种醣类、至少一种聚合物及至少一种其它甜味改善用添加剂；25. At least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;

26.至少一种醣类、至少一种蛋白质或蛋白质水解物及至少一种其它甜味改善用添加剂；26. At least one carbohydrate, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

27.至少一种醣类、至少一种界面活性剂及至少一种其它甜味改善用添加剂；27. At least one carbohydrate, at least one surfactant, and at least one other sweet taste improving additive;

28.至少一种醣类、至少一种类黄酮及至少一种其它甜味改善用添加剂；28. At least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;

29.至少一种醣类、至少一种醇及至少一种其它甜味改善用添加剂；29. At least one sugar, at least one alcohol, and at least one other sweet taste improving additive;

30.至少一种醣类、至少一种氨基酸及至少一种聚氨基酸；30. At least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；31. At least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

32.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；32. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

33.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；33. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

34.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；34. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；35. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

36.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；36. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

37.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解物；37. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

38.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；38. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂及至少一种类黄酮；39. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

40.至少一种醣类、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解物、至少一种界面活性剂、至少一种类黄酮及至少一种醇；40. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

41.至少一种醣类、至少一种氨基酸及至少一种糖酸；41. At least one carbohydrate, at least one amino acid, and at least one sugar acid;

42.至少一种醣类、至少一种氨基酸及至少一种核苷酸；42. At least one carbohydrate, at least one amino acid, and at least one nucleotide;

43.至少一种醣类、至少一种氨基酸及至少一种有机酸；43. At least one carbohydrate, at least one amino acid, and at least one organic acid;

44.至少一种醣类、至少一种氨基酸及至少一种无机酸；44. At least one carbohydrate, at least one amino acid, and at least one inorganic acid;

45.至少一种醣类、至少一种氨基酸及至少一种苦味化合物；45. At least one carbohydrate, at least one amino acid, and at least one bitter compound;

46.至少一种醣类、至少一种氨基酸及至少一种聚合物；46. At least one carbohydrate, at least one amino acid, and at least one polymer;

47.至少一种醣类、至少一种氨基酸及至少一种蛋白质或蛋白质水解物；47. At least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48.至少一种醣类、至少一种氨基酸及至少一种界面活性剂；48. At least one carbohydrate, at least one amino acid, and at least one surfactant;

49.至少一种醣类、至少一种氨基酸及至少一种类黄酮；49. At least one carbohydrate, at least one amino acid, and at least one flavonoid;

50.至少一种醣类、至少一种氨基酸及至少一种醇；50. At least one carbohydrate, at least one amino acid, and at least one alcohol;

51.至少一种醣类、至少一种聚氨基酸及至少一种糖酸；51. At least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52.至少一种醣类、至少一种聚氨基酸及至少一种核苷酸；52. At least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53.至少一种醣类、至少一种聚氨基酸及至少一种有机酸；53. At least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54.至少一种醣类、至少一种聚氨基酸及至少一种无机酸；54. At least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55.至少一种醣类、至少一种聚氨基酸及至少一种苦味化合物；55. At least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56.至少一种醣类、至少一种聚氨基酸及至少一种聚合物；56. at least one carbohydrate, at least one polyamino acid, and at least one polymer;

57.至少一种醣类、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解物；57. At least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58.至少一种醣类、至少一种聚氨基酸及至少一种界面活性剂；58. At least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59.至少一种醣类、至少一种聚氨基酸及至少一种类黄酮；59. At least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60.至少一种醣类、至少一种聚氨基酸及至少一种醇；60. At least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61.至少一种醣类、至少一种糖酸及至少一种核苷酸；61. At least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62.至少一种醣类、至少一种糖酸及至少一种有机酸；62. At least one carbohydrate, at least one sugar acid, and at least one organic acid;

63.至少一种醣类、至少一种糖酸及至少一种无机酸；63. At least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64.至少一种醣类、至少一种糖酸及至少一种苦味化合物；64. At least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65.至少一种醣类、至少一种糖酸及至少一种聚合物；65. At least one carbohydrate, at least one sugar acid, and at least one polymer;

66.至少一种醣类、至少一种糖酸及至少一种蛋白质或蛋白质水解物；66. At least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67.至少一种醣类、至少一种糖酸及至少一种界面活性剂；67. At least one carbohydrate, at least one sugar acid, and at least one surfactant;

68.至少一种醣类、至少一种糖酸及至少一种类黄酮；68. At least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69.至少一种醣类、至少一种糖酸及至少一种醇；69. At least one carbohydrate, at least one sugar acid, and at least one alcohol;

70.至少一种醣类、至少一种核苷酸及至少一种有机酸；70. At least one carbohydrate, at least one nucleotide, and at least one organic acid;

71.至少一种醣类、至少一种核苷酸及至少一种无机酸；71. At least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72.至少一种醣类、至少一种核苷酸及至少一种苦味化合物；72. At least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73.至少一种醣类、至少一种核苷酸及至少一种聚合物；73. At least one carbohydrate, at least one nucleotide, and at least one polymer;

74.至少一种醣类、至少一种核苷酸及至少一种蛋白质或蛋白质水解物；74. At least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75.至少一种醣类、至少一种核苷酸及至少一种界面活性剂；75. At least one carbohydrate, at least one nucleotide, and at least one surfactant;

76.至少一种醣类、至少一种核苷酸及至少一种类黄酮；76. At least one carbohydrate, at least one nucleotide, and at least one flavonoid;

77.至少一种醣类、至少一种核苷酸及至少一种醇；77. at least one carbohydrate, at least one nucleotide, and at least one alcohol;

78.至少一种醣类、至少一种有机酸及至少一种无机酸；78. At least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79.至少一种醣类、至少一种有机酸及至少一种苦味化合物；79. At least one carbohydrate, at least one organic acid, and at least one bitter compound;

80.至少一种醣类、至少一种有机酸及至少一种聚合物；80. At least one carbohydrate, at least one organic acid, and at least one polymer;

81.至少一种醣类、至少一种有机酸及至少一种蛋白质或蛋白质水解物；81. At least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82.至少一种醣类、至少一种有机酸及至少一种界面活性剂；82. At least one carbohydrate, at least one organic acid, and at least one surfactant;

83.至少一种醣类、至少一种有机酸及至少一种类黄酮；83. At least one carbohydrate, at least one organic acid, and at least one flavonoid;

84.至少一种醣类、至少一种有机酸及至少一种醇；84. At least one carbohydrate, at least one organic acid, and at least one alcohol;

85.至少一种醣类、至少一种无机酸及至少一种苦味化合物；85. At least one carbohydrate, at least one inorganic acid, and at least one bitter compound;

86.至少一种醣类、至少一种无机酸及至少一种聚合物；86. At least one carbohydrate, at least one inorganic acid, and at least one polymer;

87.至少一种醣类、至少一种无机酸及至少一种蛋白质或蛋白质水解物；87. At least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolyzate;

88.至少一种醣类、至少一种无机酸及至少一种界面活性剂；88. At least one carbohydrate, at least one inorganic acid, and at least one surfactant;

89.至少一种醣类、至少一种无机酸及至少一种类黄酮；89. At least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

90.至少一种醣类、至少一种无机酸及至少一种醇；90. At least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91.至少一种醣类、至少一种苦味化合物及至少一种聚合物；91. At least one carbohydrate, at least one bitter compound, and at least one polymer;

92.至少一种醣类、至少一种苦味化合物及至少一种蛋白质或蛋白质水解物；92. At least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93.至少一种醣类、至少一种苦味化合物及至少一种界面活性剂；93. At least one carbohydrate, at least one bitter compound, and at least one surfactant;

94.至少一种醣类、至少一种苦味化合物及至少一种类黄酮；94. At least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95.至少一种醣类、至少一种苦味化合物及至少一种醇；95. At least one carbohydrate, at least one bitter compound, and at least one alcohol;

96.至少一种醣类、至少一种聚合物及至少一种蛋白质或蛋白质水解物；96. At least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97.至少一种醣类、至少一种聚合物及至少一种界面活性剂；97. at least one carbohydrate, at least one polymer, and at least one surfactant;

98.至少一种醣类、至少一种聚合物及至少一种类黄酮；98. At least one carbohydrate, at least one polymer, and at least one flavonoid;

99.至少一种醣类、至少一种聚合物及至少一种醇；99. at least one carbohydrate, at least one polymer, and at least one alcohol;

100.至少一种醣类、至少一种蛋白质或蛋白质水解物及至少一种界面活性剂；100. At least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101.至少一种醣类、至少一种蛋白质或蛋白质水解物及至少一种类黄酮；101. At least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102.至少一种醣类、至少一种界面活性剂及至少一种类黄酮；102. At least one carbohydrate, at least one surfactant, and at least one flavonoid;

103.至少一种醣类、至少一种界面活性剂及至少一种醇；103. at least one carbohydrate, at least one surfactant, and at least one alcohol;

104.至少一种醣类、至少一种类黄酮及至少一种醇；104. at least one carbohydrate, at least one flavonoid, and at least one alcohol;

105.至少一种甜味改善用添加剂及D-塔格糖(tagatose)；105. At least one sweet taste improving additive and D-tagatose;

106.至少一种甜味改善用添加剂及海藻糖；106. At least one sweet taste improving additive and trehalose;

107.至少一种甜味改善用添加剂及D-半乳糖；107. At least one sweet taste improving additive and D-galactose;

108.至少一种甜味改善用添加剂及鼠李糖；108. At least one sweet taste improving additive and rhamnose;

109.至少一种甜味改善用添加剂及糊精；109. At least one sweet taste improving additive and dextrin;

110.至少一种甜味改善用添加剂及环糊精；110. At least one sweet taste improving additive and cyclodextrin;

111.至少一种甜味改善用添加剂及β-环糊精；111. At least one sweet taste improving additive and beta-cyclodextrin;

112.至少一种甜味改善用添加剂及麦芽糊精；112. At least one sweet taste improving additive and maltodextrin;

113.至少一种甜味改善用添加剂及葡聚糖；113. At least one sweet taste improving additive and dextran;

114.至少一种甜味改善用添加剂及蔗糖；114. At least one sweet taste improving additive and sucrose;

115.至少一种甜味改善用添加剂及葡萄糖；115. At least one sweet taste improving additive and glucose;

116.至少一种甜味改善用添加剂及果糖；116. At least one sweet taste improving additive and fructose;

117.至少一种甜味改善用添加剂及苏糖；117. At least one sweet taste improving additive and threose;

118.至少一种甜味改善用添加剂及阿拉伯糖；118. At least one sweet taste improving additive and arabinose;

119.至少一种甜味改善用添加剂及木糖；119. At least one sweet taste improving additive and xylose;

120.至少一种甜味改善用添加剂及来苏糖；120. At least one sweet taste improving additive and lyxose;

121.至少一种甜味改善用添加剂及阿罗糖；121. At least one sweet taste improving additive and allose;

122.至少一种甜味改善用添加剂及阿卓糖；122. At least one sweet taste improving additive and altrose;

123.至少一种甜味改善用添加剂及甘露糖；123. At least one sweet taste improving additive and mannose;

124.至少一种甜味改善用添加剂及艾杜糖；124. At least one sweet taste improving additive and idose;

125.至少一种甜味改善用添加剂及塔罗糖；125. At least one sweet taste improving additive and talose;

126.至少一种甜味改善用添加剂及乳糖；126. At least one sweet taste improving additive and lactose;

127.至少一种甜味改善用添加剂及麦芽糖；127. At least one sweet taste improving additive and maltose;

128.至少一种甜味改善用添加剂及转化糖；128. At least one sweet taste improving additive and invert sugar;

129.至少一种甜味改善用添加剂及海藻糖；129. At least one sweet taste improving additive and trehalose;

130.至少一种甜味改善用添加剂及异海藻糖；130. At least one sweet taste improving additive and isotrehalose;

131.至少一种甜味改善用添加剂及新海藻糖；131. At least one sweet taste improving additive and new trehalose;

132.至少一种甜味改善用添加剂及帕拉金糖(palatinose)；132. At least one sweet taste improving additive and palatinose;

133.至少一种甜味改善用添加剂及半乳糖；133. At least one sweet taste improving additive and galactose;

134.至少一种甜味改善用添加剂及甜菜寡醣；134. At least one sweet taste improving additive and beet oligosaccharides;

135.至少一种甜味改善用添加剂及异麦芽-寡醣；135. At least one sweet taste improving additive and isomalto-oligosaccharides;

136.至少一种甜味改善用添加剂及异麦芽糖；136. At least one sweet taste improving additive and isomaltose;

137.至少一种甜味改善用添加剂及异麦芽三糖；137. At least one sweet taste improving additive and isomaltotriose;

138.至少一种甜味改善用添加剂及潘糖(panose)；138. At least one sweet taste improving additive and panose;

139.至少一种甜味改善用添加剂及木糖-寡醣；139. At least one sweet taste improving additive and xylose-oligosaccharides;

140.至少一种甜味改善用添加剂及木三糖；140. At least one sweet taste improving additive and xylotriose;

141.至少一种甜味改善用添加剂及木二糖；141. At least one sweet taste improving additive and xylobiose;

142.至少一种甜味改善用添加剂及龙胆-寡醣；142. At least one sweet taste improving additive and gentio-oligosaccharides;

143.至少一种甜味改善用添加剂及龙胆二糖；143. At least one sweet taste improving additive and gentiobiose;

144.至少一种甜味改善用添加剂及龙胆三糖；144. At least one sweet taste improving additive and gentiotriose;

145.至少一种甜味改善用添加剂及龙胆四糖；145. At least one sweet taste improving additive and gentiotetraose;

146.至少一种甜味改善用添加剂及山梨糖；146. At least one sweet taste improving additive and sorbose;

147.至少一种甜味改善用添加剂及黑曲霉-寡醣；147. At least one sweet taste improving additive and Aspergillus niger-oligosaccharides;

148.至少一种甜味改善用添加剂及帕拉金糖(palatinose)寡醣；148. At least one sweet taste improving additive and palatinose oligosaccharides;

149.至少一种甜味改善用添加剂及岩藻糖；149. At least one sweet taste improving additive and fucose;

150.至少一种甜味改善用添加剂及果寡醣；150. At least one sweet taste improving additive and fructooligosaccharides;

151.至少一种甜味改善用添加剂及蔗果三糖；151. At least one sweet taste improving additive and kestose;

152.至少一种甜味改善用添加剂及蔗果四糖；152. At least one sweet taste improving additive and kestose;

153.至少一种甜味改善用添加剂及麦芽四醇；153. At least one sweet taste improving additive and maltotetraol;

154.至少一种甜味改善用添加剂及麦芽三醇；154. At least one sweet taste improving additive and maltotriol;

155.至少一种甜味改善用添加剂及麦芽-寡醣；155. At least one sweet taste improving additive and malto-oligosaccharides;

156.至少一种甜味改善用添加剂及麦芽三糖；156. At least one sweet taste improving additive and maltotriose;

157.至少一种甜味改善用添加剂及麦芽四糖；157. At least one sweet taste improving additive and maltotetraose;

158.至少一种甜味改善用添加剂及麦芽五糖；158. At least one sweet taste improving additive and maltopentaose;

159.至少一种甜味改善用添加剂及麦芽六糖；159. At least one sweet taste improving additive and maltohexaose;

160.至少一种甜味改善用添加剂及麦芽七糖；160. At least one sweet taste improving additive and maltoheptaose;

161.至少一种甜味改善用添加剂及乳果糖；161. At least one sweet taste improving additive and lactulose;

162.至少一种甜味改善用添加剂及蜜二糖；162. At least one sweet taste improving additive and melibiose;

163.至少一种甜味改善用添加剂及棉子糖；163. At least one sweet taste improving additive and raffinose;

164.至少一种甜味改善用添加剂及鼠李糖；164. At least one sweet taste improving additive and rhamnose;

165.至少一种甜味改善用添加剂及核糖；165. At least one sweet taste improving additive and ribose;

166.至少一种甜味改善用添加剂及异构化液体糖；166. At least one sweet taste improving additive and isomerized liquid sugar;

167.至少一种甜味改善用添加剂及高果糖玉米糖浆(例如HFCS55、HFCS42或HFCS90)或淀粉糖浆；167. At least one sweet taste improving additive and high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup;

168.至少一种甜味改善用添加剂及偶合糖；168. At least one sweet taste improving additive and coupling sugar;

169.至少一种甜味改善用添加剂及大豆寡醣；169. At least one sweet taste improving additive and soybean oligosaccharides;

170.至少一种甜味改善用添加剂及葡萄糖浆；170. At least one sweet taste improving additive and glucose syrup;

171.至少一种甜味改善用添加剂、D-塔格糖(tagatose)及至少一种其它醣类；171. At least one sweet taste improving additive, D-tagatose, and at least one other carbohydrate;

172.至少一种甜味改善用添加剂、海藻糖及至少一种其它醣类；172. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

173.至少一种甜味改善用添加剂、D-半乳糖及至少一种其它醣类；173. At least one sweet taste improving additive, D-galactose, and at least one other carbohydrate;

174.至少一种甜味改善用添加剂、鼠李糖及至少一种其它醣类；174. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

175.至少一种甜味改善用添加剂、糊精及至少一种其它醣类；175. At least one sweet taste improving additive, dextrin, and at least one other carbohydrate;

176.至少一种甜味改善用添加剂、环糊精及至少一种其它醣类；176. At least one sweet taste improving additive, cyclodextrin, and at least one other carbohydrate;

177.至少一种甜味改善用添加剂、β-环糊精及至少一种其它醣类；177. At least one sweet taste improving additive, beta-cyclodextrin, and at least one other carbohydrate;

178.至少一种甜味改善用添加剂、麦芽糊精及至少一种其它醣类；178. At least one sweet taste improving additive, maltodextrin, and at least one other carbohydrate;

179.至少一种甜味改善用添加剂、葡聚糖及至少一种其它醣类；179. At least one sweet taste improving additive, dextran, and at least one other carbohydrate;

180.至少一种甜味改善用添加剂、蔗糖及至少一种其它醣类；180. At least one sweet taste improving additive, sucrose, and at least one other carbohydrate;

181.至少一种甜味改善用添加剂、葡萄糖及至少一种其它醣类；181. At least one sweet taste improving additive, glucose, and at least one other carbohydrate;

182.至少一种甜味改善用添加剂、果糖及至少一种其它醣类；182. At least one sweet taste improving additive, fructose, and at least one other carbohydrate;

183.至少一种甜味改善用添加剂、苏糖及至少一种其它醣类；183. At least one sweet taste improving additive, threose, and at least one other carbohydrate;

184.至少一种甜味改善用添加剂、阿拉伯糖及至少一种其它醣类；184. At least one sweet taste improving additive, arabinose, and at least one other carbohydrate;

185.至少一种甜味改善用添加剂、木糖及至少一种其它醣类；185. At least one sweet taste improving additive, xylose, and at least one other carbohydrate;

186.至少一种甜味改善用添加剂、来苏糖及至少一种其它醣类；186. At least one sweet taste improving additive, lyxose, and at least one other carbohydrate;

187.至少一种甜味改善用添加剂、阿罗糖及至少一种其它醣类；187. At least one sweet taste improving additive, allose, and at least one other carbohydrate;

188.至少一种甜味改善用添加剂、阿卓糖及至少一种其它醣类；188. At least one sweet taste improving additive, altrose, and at least one other carbohydrate;

189.至少一种甜味改善用添加剂、甘露糖及至少一种其它醣类；189. At least one sweet taste improving additive, mannose, and at least one other carbohydrate;

190.至少一种甜味改善用添加剂、艾杜糖及至少一种其它醣类；190. At least one sweet taste improving additive, idose, and at least one other carbohydrate;

191.至少一种甜味改善用添加剂、塔罗糖及至少一种其它醣类；191. At least one sweet taste improving additive, talose, and at least one other carbohydrate;

192.至少一种甜味改善用添加剂、乳糖及至少一种其它醣类；192. At least one sweet taste improving additive, lactose, and at least one other carbohydrate;

193.至少一种甜味改善用添加剂、麦芽糖及至少一种其它醣类；193. At least one sweet taste improving additive, maltose, and at least one other carbohydrate;

194.至少一种甜味改善用添加剂、转化糖及至少一种其它醣类；194. At least one sweet taste improving additive, invert sugar, and at least one other carbohydrate;

195.至少一种甜味改善用添加剂、海藻糖及至少一种其它醣类；195. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

196.至少一种甜味改善用添加剂、异海藻糖及至少一种其它醣类；196. At least one sweet taste improving additive, isotrehalose, and at least one other carbohydrate;

197.至少一种甜味改善用添加剂、新海藻糖及至少一种其它醣类；197. At least one sweet taste improving additive, neotrehalose, and at least one other carbohydrate;

198.至少一种甜味改善用添加剂、帕拉金糖(palatinose)及至少一种其它醣类；198. At least one sweet taste improving additive, palatinose, and at least one other carbohydrate;

199.至少一种甜味改善用添加剂、半乳糖及至少一种其它醣类；199. At least one sweet taste improving additive, galactose, and at least one other carbohydrate;

200.至少一种甜味改善用添加剂、甜菜寡醣及至少一种其它醣类；200. At least one sweet taste improving additive, beet oligosaccharides, and at least one other carbohydrate;

201.至少一种甜味改善用添加剂、异麦芽-寡醣及至少一种其它醣类；201. At least one sweet taste improving additive, isomalto-oligosaccharides, and at least one other carbohydrate;

202.至少一种甜味改善用添加剂、异麦芽糖及至少一种其它醣类；202. At least one sweet taste improving additive, isomaltose, and at least one other carbohydrate;

203.至少一种甜味改善用添加剂、异麦芽三糖及至少一种其它醣类；203. At least one sweet taste improving additive, isomaltotriose, and at least one other carbohydrate;

204.至少一种甜味改善用添加剂、潘糖(panose)及至少一种其它醣类；204. At least one sweet taste improving additive, panose, and at least one other carbohydrate;

205.至少一种甜味改善用添加剂、木糖-寡醣及至少一种其它醣类；205. At least one sweet taste improving additive, xylose-oligosaccharides, and at least one other carbohydrate;

206.至少一种甜味改善用添加剂、木三糖及至少一种其它醣类；206. At least one sweet taste improving additive, xylotriose, and at least one other carbohydrate;

207.至少一种甜味改善用添加剂、木二糖及至少一种其它醣类；207. At least one sweet taste improving additive, xylobiose, and at least one other carbohydrate;

208.至少一种甜味改善用添加剂、龙胆-寡醣及至少一种其它醣类；208. At least one sweet taste improving additive, gentio-oligosaccharides, and at least one other carbohydrate;

209.至少一种甜味改善用添加剂、龙胆二糖及至少一种其它醣类；209. At least one sweet taste improving additive, gentiobiose, and at least one other carbohydrate;

210.至少一种甜味改善用添加剂、龙胆三糖及至少一种其它醣类；210. At least one sweet taste improving additive, gentiotriose, and at least one other carbohydrate;

211.至少一种甜味改善用添加剂、龙胆四糖及至少一种其它醣类；211. At least one sweet taste improving additive, gentiotetraose, and at least one other carbohydrate;

212.至少一种甜味改善用添加剂、山梨糖及至少一种其它醣类；212. At least one sweet taste improving additive, sorbose, and at least one other carbohydrate;

213.至少一种甜味改善用添加剂、黑曲霉-寡醣及至少一种其它醣类；213. At least one sweet taste improving additive, Aspergillus niger-oligosaccharides, and at least one other carbohydrate;

214.至少一种甜味改善用添加剂、帕拉金糖(palatinose)寡醣及至少一种其它醣类；214. At least one sweet taste improving additive, palatinose oligosaccharides, and at least one other carbohydrate;

215.至少一种甜味改善用添加剂、岩藻糖及至少一种其它醣类；215. At least one sweet taste improving additive, fucose, and at least one other carbohydrate;

216.至少一种甜味改善用添加剂、果寡醣及至少一种其它醣类；216. At least one sweet taste improving additive, fructooligosaccharides, and at least one other carbohydrate;

217.至少一种甜味改善用添加剂、蔗果三糖及至少一种其它醣类；217. At least one sweet taste improving additive, kestose, and at least one other carbohydrate;

218.至少一种甜味改善用添加剂、蔗果四糖及至少一种其它醣类；218. At least one sweet taste improving additive, kestose, and at least one other carbohydrate;

219.至少一种甜味改善用添加剂、麦芽四醇及至少一种其它醣类；219. At least one sweet taste improving additive, maltotetral, and at least one other carbohydrate;

220.至少一种甜味改善用添加剂、麦芽三醇及至少一种其它醣类；220. At least one sweet taste improving additive, maltotriol, and at least one other carbohydrate;

221.至少一种甜味改善用添加剂、麦芽-寡醣及至少一种其它醣类；221. At least one sweet taste improving additive, malto-oligosaccharides, and at least one other carbohydrate;

222.至少一种甜味改善用添加剂、麦芽三糖及至少一种其它醣类；222. At least one sweet taste improving additive, maltotriose, and at least one other carbohydrate;

223.至少一种甜味改善用添加剂、麦芽四糖及至少一种其它醣类；223. At least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate;

224.至少一种甜味改善用添加剂、麦芽五糖及至少一种其它醣类；224. At least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate;

225.至少一种甜味改善用添加剂、麦芽六糖及至少一种其它醣类；225. At least one sweet taste improving additive, maltohexaose, and at least one other carbohydrate;

226.至少一种甜味改善用添加剂、麦芽七糖及至少一种其它醣类；226. At least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate;

227.至少一种甜味改善用添加剂、乳果糖及至少一种其它醣类；227. At least one sweet taste improving additive, lactulose, and at least one other carbohydrate;

228.至少一种甜味改善用添加剂、蜜二糖及至少一种其它醣类；228. At least one sweet taste improving additive, melibiose, and at least one other carbohydrate;

229.至少一种甜味改善用添加剂、棉子糖及至少一种其它醣类；229. At least one sweet taste improving additive, raffinose, and at least one other carbohydrate;

230.至少一种甜味改善用添加剂、鼠李糖及至少一种其它醣类；230. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

231.至少一种甜味改善用添加剂、核糖及至少一种其它醣类；231. At least one sweet taste improving additive, ribose, and at least one other carbohydrate;

232.至少一种甜味改善用添加剂、异构化液体糖及至少一种其它醣类；232. At least one sweet taste improving additive, isomerized liquid sugar, and at least one other sugar;

233.至少一种甜味改善用添加剂、高果糖玉米糖浆(例如HFCS55、HFCS42或HFCS90)或淀粉糖浆及至少一种其它醣类；233. At least one sweet taste improving additive, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;

234.至少一种甜味改善用添加剂、偶合糖及至少一种其它醣类；234. At least one sweet taste improving additive, coupling sugars, and at least one other sugar;

235.至少一种甜味改善用添加剂、大豆寡醣及至少一种其它醣类；及235. At least one sweet taste improving additive, soybean oligosaccharides, and at least one other carbohydrate; and

236.至少一种甜味改善用添加剂、葡萄糖浆及至少一种其它醣类236. At least one sweet taste improving additive, glucose syrup and at least one other sugar

另一具体实施态样中，功能性甜味剂组成物系包含至少一种天然及/或合成高效能甜味剂及至少一种功能性成份且组合有复数种甜味改善用添加剂，期望有3或更多种甜味改善用添加剂且更期望为4或更多种甜味改善用添加剂，其中每一种甜味改善用添加剂之存在量系没有任一种甜味改善用添加剂使该功能性甜味剂组成物产生实质异味。换言之，甜味改善用添加剂于功能性甜味剂组成物中之量系经过平衡，以致没有任一种甜味改善用添加剂使该功能性甜味剂组成物产生实质异味。In another specific embodiment, the functional sweetener composition system includes at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient combined with a plurality of additives for improving sweet taste. It is expected that 3 or more sweet taste improving additives, and more desirably 4 or more sweet taste improving additives, wherein each sweet taste improving additive is present in an amount such that none of the sweet taste improving additives impairs that function The sexual sweetener composition produces substantial off-flavors. In other words, the amount of sweet taste improving additives in the functional sweetener composition is balanced such that none of the sweet taste improving additives imparts substantial off-taste to the functional sweetener composition.

根据本发明特定具体实施态样，本发明所提供之功能性甜味剂组成物系于功能性甜味剂组成物中包含至少一种甜味改善用组成物，该含量足以使该功能性甜味剂组成物提供至少10毫渗透摩尔/升之渗透压于功能性甜味剂组成物之水溶液，其中该至少一种天然及/或合成高效能甜味剂于该水溶液中之存在量系足以产生等于10重量％蔗糖水溶液之最大甜度强度。本发明所使用之「毫渗透摩尔/升」系表示每公升之毫渗透摩尔。根据另一具体实施态样，功能性甜味剂组成物系包含至少一种甜味改善用组成物，含量足以使该功能性甜味剂组成物提供10至500毫渗透摩尔/升，较佳25至500毫渗透摩尔/升，更佳100至500毫渗透摩尔/升，更佳200至500毫渗透摩尔/升且再更佳300至500毫渗透摩尔/升之渗透压于该功能性甜味剂组成物之水溶液，其中该至少一种天然及/或合成高效能甜味剂存在于水溶液中之量系足提供等于10重量％蔗糖水溶液之最大甜度强度。其中复数种甜味改善用组成物系与至少一种天然及/或合成高效能甜味剂及至少一种功能性成份组合时，所提供之渗透压系为该复数种甜味改善用组成物之总和。According to a specific embodiment of the present invention, the functional sweetener composition provided by the present invention contains at least one sweet taste improving composition in the functional sweetener composition, the content of which is sufficient to make the functional sweetener The flavor composition provides an osmolality of at least 10 milliosmol/liter in an aqueous solution of the functional sweetener composition, wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient A maximum sweetness intensity equal to 10% by weight sucrose in water was produced. "Miosmol/L" used in the present invention means milliosmol per liter. According to another specific embodiment, the functional sweetener composition comprises at least one sweet taste improving composition in an amount sufficient to provide 10 to 500 milliosmol/liter of the functional sweetener composition, preferably 25 to 500 milliosmol/liter, more preferably 100 to 500 milliosmol/liter, more preferably 200 to 500 milliosmol/liter and more preferably 300 to 500 milliosmol/liter in the functional sweetener Aqueous solutions of flavor compositions wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to provide a maximum sweetness intensity equal to a 10% by weight aqueous solution of sucrose. When a plurality of compositions for improving sweet taste are combined with at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient, the osmotic pressure provided is that of the plurality of compositions for improving sweet taste sum.

渗透压系提每公升溶液之溶质渗透摩尔的量度，其中渗透摩尔系等于在理想溶液中之渗透活性粒子的摩尔数(例如一摩尔葡萄糖为一渗透摩尔)，而一摩尔氯化钠系为两渗透摩尔(一摩尔钠及一摩尔氯)。因此，为了改善该功能性甜味剂组成物之味道质量，渗透活性化合物或提供渗透压之化合物必须不使该配方产生明显异味。Osmotic pressure is a measure of the osmole of solute per liter of solution, where osmole is equal to the number of moles of osmotically active particles in an ideal solution (for example, one mole of glucose is one osmole), and one mole of sodium chloride is two Osmole (one mole of sodium and one mole of chlorine). Therefore, in order to improve the taste quality of the functional sweetener composition, the osmotically active compound or compound providing osmotic pressure must not impart significant off-flavors to the formulation.

于一具体实施态样中，适用于本发明之甜味改善用醣类添加剂具有小于或等于500之分子量且期望具有50至500之分子量。特定具体实施态样中，分子量小于或等于500之适当醣类系包括(但不限于)蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖及塔格糖(tagatose)。通常，根据本发明较期望之具体实施态样，甜味改善用醣类添加剂存在于该功能性甜味剂组成物中之量系自约1,000至约100,000ppm。(本发明全文中，术语ppm系每示百万分之重量或体积份数例如，500ppm系表示在一公升中500mg)。根据本发明其它较期望具体实施态样，甜味改善用醣类添加剂存在于经增甜组成物中之量系自约2,500至约10,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升范围内之渗透压于可增甜组成物的甜味改善用醣类添加剂系包括(但不限于)分子量自约50至约500范围内之甜味改善用醣类添加剂。In a specific embodiment, the sweet taste improving sugar additive suitable for the present invention has a molecular weight less than or equal to 500 and preferably has a molecular weight of 50 to 500. In certain embodiments, suitable carbohydrates with a molecular weight less than or equal to 500 include (but are not limited to) sucrose, fructose, glucose, maltose, lactose, mannose, galactose, and tagatose. Generally, according to preferred embodiments of the present invention, the sweet taste improving carbohydrate additive is present in the functional sweetener composition in an amount from about 1,000 to about 100,000 ppm. (In the context of the present invention, the term ppm means parts per million by weight or volume, for example, 500 ppm means 500 mg in one liter). According to other more desirable embodiments of the invention, the sweet taste improving carbohydrate additive is present in the sweetened composition in an amount from about 2,500 to about 10,000 ppm. In another embodiment, the sweet taste improving carbohydrate additive suitable for providing an osmolality in the sweetenable composition in the range of from about 10 mOsm/L to about 500 mOsm/L includes (but Without limitation) sweet taste improving carbohydrate additives having a molecular weight ranging from about 50 to about 500.

于一具体实施态样中，适当之甜味改善用多元醇添加剂具有小于或等于500之分子量且期望具有76至500之分子量。特定具体实施态样中，分子量小于或等于500之适当甜味改善用多元醇添加剂系包括(但不限于)赤藻糖醇、甘油及丙二醇。通常，根据本发明较期望之具体实施态样，甜味改善用多元醇添加剂存在于该功能性甜味剂组成物之量系自约100ppm至约80,000ppm。根据本发明其它较期望具体实施态样，甜味改善用多元醇添加剂存在于经增甜组成物中之量系自约400至约80,000ppm。于一子具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用多元醇添加剂系包括(但不限于)分子量自约76至约500范围之甜味改善用多元醇添加剂。In one embodiment, suitable sweet taste improving polyol additives have a molecular weight of less than or equal to 500 and desirably have a molecular weight of 76 to 500. In certain embodiments, suitable sweet taste improving polyol additives with a molecular weight less than or equal to 500 include, but are not limited to, erythritol, glycerin, and propylene glycol. Generally, according to preferred embodiments of the present invention, the sweet taste improving polyol additive is present in the functional sweetener composition in an amount from about 100 ppm to about 80,000 ppm. According to other more desirable embodiments of the invention, the sweet taste improving polyol additive is present in the sweetened composition in an amount from about 400 to about 80,000 ppm. In a sub-embodiment, the sweet taste improving polyol additive suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L to the sweetenable composition comprises (but is not Limited to) sweet taste improving polyol additives having a molecular weight ranging from about 76 to about 500.

根据本发明另外其它较期望具体实施态样，甜味改善用多元醇添加剂存在于甜味剂组成物之量系为整体甜味剂组成物之约400至约80,000ppm，尤其是自约5,000至约40,000ppm且特别是自约10,000至约35,000ppm。期望该至少一种天然及/或合成高效能甜味剂及至少一种甜味改善用多元醇添加剂存在于甜味剂组成物中之比例系个别自约1∶4至约1∶800；尤其是自约1∶20至约1∶600；特别是自约1∶50至约1∶300；及更特别是自约1∶75至约1∶150。According to yet other more desirable embodiments of the present invention, the sweet taste improving polyol additive is present in the sweetener composition in an amount from about 400 to about 80,000 ppm, especially from about 5,000 to about 80,000 ppm of the overall sweetener composition. About 40,000 ppm and especially from about 10,000 to about 35,000 ppm. Desirably, the at least one natural and/or synthetic high-potency sweetener and the at least one sweet taste improving polyol additive are present in the sweetener composition in a ratio of from about 1:4 to about 1:800, respectively; especially From about 1:20 to about 1:600; especially from about 1:50 to about 1:300; and more especially from about 1:75 to about 1:150.

通常，根据本发明另一具体实施态样，适当之甜味改善用醇添加剂存在于该功能性甜味剂组成物中之量系自约625至约10,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用醇添加剂系包括(但不限于)分子量为约46至约500范围之甜味改善用醇添加剂。分子量为约46至约500之甜味改善用醇添加剂的非限制实例系包括乙醇。Generally, according to another embodiment of the invention, a suitable sweet taste improving alcohol additive is present in the functional sweetener composition in an amount from about 625 to about 10,000 ppm. In another embodiment, sweet taste improving alcohol additives suitable for providing an osmolality of from about 10 mOsmole/L to about 500 mOsmole/L to the sweetenable composition include but are not limited to Sweet taste improving alcohol additives having a molecular weight ranging from about 46 to about 500. A non-limiting example of a sweet taste improving alcohol additive having a molecular weight of from about 46 to about 500 includes ethanol.

于一具体实施态样中，适当之甜味改善用氨基酸添加剂系具有小于或等于250之分子量且期望具有75至250之分子量。特定具体实施态样中，分子量小于或等于250之适当甜味改善用氨基酸添加剂系包括(但不限于)甘氨酸、丙氨酸、丝氨酸、缬氨酸、亮氨酸、异亮氨酸、脯氨酸、茶氨酸及苏氨酸。较佳甜味改善用氨基酸添加剂系包括在高浓度下具甜味者，但期望存在于于本发明具体实施态样中之量低于或高于其甜味侦测临界值。更佳系含量低于或高于其甜味侦测临界值的甜味改善用氨基酸添加剂之混合物。通常，根据本发明较期望之具体实施态样，甜味改善用氨基酸添加剂存在该功能性甜味剂组成物中之量系自约100ppm至约25,000ppm，尤其是自约1,000至约10,000ppm且特别是自约2,500至约5,000ppm。根据本发明其它较期望具体实施态样，甜味改善用氨基酸添加剂存在于经增甜组成物中之量系自约250ppm至约7,500ppm。于一子具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用氨基酸添加剂系包括(但不限于)分子量为约75至约250范围内之甜味改善用氨基酸添加剂。In one embodiment, a suitable sweet taste improving amino acid additive has a molecular weight less than or equal to 250 and preferably has a molecular weight of 75 to 250. In a specific embodiment, suitable sweet taste-improving amino acid additives with molecular weight less than or equal to 250 include (but not limited to) glycine, alanine, serine, valine, leucine, isoleucine, proline acid, theanine and threonine. Preferred sweet taste-improving amino acid additives include those that are sweet at high concentrations, but are expected to be present in embodiments of the present invention in amounts below or above their sweetness detection threshold. More preferably, it is a mixture of sweet taste improving amino acid additives whose content is lower or higher than its sweet taste detection threshold. Generally, according to the preferred embodiment of the present invention, the amount of sweet taste improving amino acid additive present in the functional sweetener composition is from about 100 ppm to about 25,000 ppm, especially from about 1,000 to about 10,000 ppm and Especially from about 2,500 to about 5,000 ppm. According to other more desirable embodiments of the invention, the sweet taste improving amino acid additive is present in the sweetened composition in an amount from about 250 ppm to about 7,500 ppm. In a sub-embodiment, sweet taste improving amino acid additives suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L to sweetenable compositions include, but are not limited to ) A sweet taste improving amino acid additive having a molecular weight in the range of about 75 to about 250.

通常，根据本发明再另一具体实施态样适当之甜味改善用氨基酸盐添加剂存在于该功能性甜味剂组成物中之量系自约25至约10,000ppm，尤其是自约1,000至约7,500ppm且特别是自约2,500至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用氨基酸盐添加剂系包括(但不限于)分子量为约75至约300范围之甜味改善用氨基酸盐添加剂。分子量为约75至约300范围之甜味改善用氨基酸盐添加剂的非限制实例系包括甘氨酸、丙氨酸、丝氨酸、茶氨酸及苏氨酸之盐。Generally, according to yet another embodiment of the present invention, an appropriate sweet taste improving amino acid salt additive is present in the functional sweetener composition in an amount from about 25 to about 10,000 ppm, especially from about 1,000 to about 7,500 ppm and especially from about 2,500 to about 5,000 ppm. In another embodiment, the sweet taste improving amino acid salt additives suitable for providing an osmotic pressure of from about 10 mOsmol/L to about 500 mOsmol/L in the sweetenable composition include, but are not limited to ) An amino acid salt additive for improving sweet taste with a molecular weight ranging from about 75 to about 300. Non-limiting examples of sweet taste improving amino acid salt additives having a molecular weight in the range of about 75 to about 300 include salts of glycine, alanine, serine, theanine, and threonine.

通常，根据本发明又另一具体实施态样，适当之甜味改善用蛋白质或蛋白质水解物添加剂存在于该功能性甜味剂组成物中之量系自约200至约50,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用蛋白质或蛋白质水解物添加剂系包括(但不限于)分子量为约75至约300范围之甜味改善用蛋白质或蛋白质水解物添加剂。分子量为约75至约300范围之甜味改善用蛋白质或蛋白质水解物添加剂的非限制实例系包括含甘氨酸、丙氨酸、丝氨酸及苏氨酸之蛋白质或蛋白质水解物。Generally, according to yet another embodiment of the present invention, a suitable sweet taste improving protein or protein hydrolyzate additive is present in the functional sweetener composition in an amount from about 200 to about 50,000 ppm. In another embodiment, the sweet taste improving protein or protein hydrolyzate additive suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises ( But not limited to) sweet taste improving protein or protein hydrolyzate additive having a molecular weight ranging from about 75 to about 300. Non-limiting examples of sweet taste improving protein or protein hydrolyzate additives having a molecular weight in the range of about 75 to about 300 include glycine, alanine, serine and threonine containing proteins or protein hydrolyzates.

通常，根据本发明另一具体实施态样，适当之甜味改善用无机酸添加剂存在于该功能性甜味剂组成物中之量系自约25至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用无机酸添加剂包括(但不限于)磷酸、HCl及H2SO4及任何其它在可接受范围内摄取时对人类或动物安全之无机酸添加剂。于一子具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用无机酸添加剂包括(但不限于)分子量为约36至约98范围之甜味改善用无机酸添加剂。Generally, according to another embodiment of the present invention, a suitable sweet taste improving mineral acid additive is present in the functional sweetener composition in an amount from about 25 to about 5,000 ppm. In another embodiment, sweet taste improving inorganic acid additives suitable for providing an osmotic pressure of from about 10 mOsmol/L to about 500 mOsmol/L in the sweetenable composition include (but are not limited to) Phosphoric acid, HCl and H2SO4 and any other inorganic acid additives that are safe for humans or animals when ingested within acceptable limits. In a sub-embodiment, sweet taste improving mineral acid additives suitable for providing an osmolarity of from about 10 mOsm/L to about 500 mOsm/L to sweetenable compositions include, but are not limited to ) A sweet taste improving mineral acid additive having a molecular weight in the range of about 36 to about 98.

通常，根据本发明又另一具体实施态样，适当之甜味改善用无机酸盐添加剂存在于该功能性甜味剂组成物中之量系自约25至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用无机酸盐添加剂系包括(但不限于)无机酸之盐类，例如磷酸之钠、钾、钙及镁盐及任何其它在可接受范围内摄取时对人类或动物安全之其它无机酸的碱金属或碱土金属(例如硫酸氢钠)。于一子具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用无机酸盐添加剂系包括(但不限于)分子量为约58至约120范围之甜味改善用无机酸盐添加剂。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving mineral acid salt additives are present in the functional sweetener composition in an amount from about 25 to about 5,000 ppm. In another embodiment, the sweet taste improving mineral acid salt additive suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises (but is not limited to) salts of inorganic acids such as the sodium, potassium, calcium and magnesium salts of phosphoric acid and any other inorganic acid which is safe for humans or animals when ingested within an acceptable range of alkali or alkaline earth metals (such as sodium bisulfate) . In a sub-embodiment, the sweet taste improving mineral acid salt additive suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L to the sweetenable composition comprises (but Without limitation) sweet taste improving mineral acid salt additives having a molecular weight ranging from about 58 to about 120.

通常，根据本发明又另一具体实施态样，适当之甜味改善用有机酸添加剂存在于该功能性甜味剂组成物中之量系自约10至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用有机酸添加剂系包括(但不限于)肌酸、柠檬酸、苹果酸、琥珀酸、羟基柠檬酸、酒石酸、反丁烯二酸、葡糖酸、戊二酸、己二酸及任何其它在可接受范围内摄取时对人类或动物安全之甜味改善用有机酸添加剂。于一具体实施态样中，该甜味改善用有机酸添加剂系包含自约60至约208之分子量范围。Generally, according to yet another embodiment of the present invention, a suitable sweet taste improving organic acid additive is present in the functional sweetener composition in an amount from about 10 to about 5,000 ppm. In another embodiment, sweet taste improving organic acid additives suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L to sweetenable compositions include, but are not limited to ) creatine, citric acid, malic acid, succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid and any other A safe organic acid additive for improving sweet taste. In one embodiment, the sweet taste improving organic acid additive comprises a molecular weight range from about 60 to about 208.

通常，根据本发明又另一具体实施态样，适当之甜味改善用有机酸盐添加剂存在于该功能性甜味剂组成物中之量系自约20至约10,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用有机酸盐添加剂系包括(但不限于)甜味改善用有机酸添加剂之盐，诸如柠檬酸、苹果酸、酒石酸、反丁烯二酸、葡糖酸、戊二酸、己二酸、羟基柠檬酸、琥珀酸之钠、钾、钙、镁及其它碱或碱性金属盐及任何其它在可接受范围内摄取时对人类或动物安全之甜味改善用有机酸添加剂的盐。于一具体实施态样中，该甜味改善用有机酸盐添加剂系包含自约140至约208之分子量范围。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving organic acid salt additives are present in the functional sweetener composition in an amount from about 20 to about 10,000 ppm. In another embodiment, the sweet taste improving organic acid salt additive suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises (but is not limited to) salts of organic acid additives for improving sweetness, such as sodium, potassium, citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid, hydroxycitric acid, succinic Salts of calcium, magnesium and other alkali or basic metal salts and any other sweet taste-improving organic acid additives that are safe for humans or animals when ingested within an acceptable range. In one embodiment, the sweet taste improving organic acid salt additive comprises a molecular weight range from about 140 to about 208.

通常，根据本发明再另一具体实施态样，适当之甜味改善用有机碱盐添加剂存在于该功能性甜味剂组成物中之量系自约10至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用有机碱盐添加剂系包括(但不限于)有机碱之无机及有机酸盐类，诸如葡糖胺盐、胆碱盐及胍盐。Generally, according to yet another embodiment of the present invention, a suitable sweet taste improving organic base salt additive is present in the functional sweetener composition in an amount from about 10 to about 5,000 ppm. In another embodiment, the sweet taste improving organic base salt additive suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises (but is not Limited to) inorganic and organic acid salts of organic bases, such as glucosamine salts, choline salts and guanidine salts.

通常，根据本发明再另一具体实施态样，适当之甜味改善用涩味添加剂存在于该功能性甜味剂组成物中之量系自约25至约1,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用涩味添加剂系包括(但不限于)丹宁酸、茶多酚类、儿茶素、硫酸铝、AlNa(SO4)2、AlK(SO4)2及其它形式之明矾。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving astringent taste additives are present in the functional sweetener composition in an amount from about 25 to about 1,000 ppm. In another embodiment, sweet taste improving astringent taste additives suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L in sweetenable compositions include, but are not limited to ) tannins, tea polyphenols, catechins, aluminum sulfate, AlNa(SO4)2, AlK(SO4)2 and other forms of alum.

通常，根据本发明再另一具体实施态样，适当之甜味改善用核苷酸添加剂存在于该功能性甜味剂组成物中之量系自约5至约1,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用核苷酸添加剂系包括(但不限于)单磷酸腺苷。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving nucleotide additives are present in the functional sweetener composition in an amount from about 5 to about 1,000 ppm. In another embodiment, the sweet taste improving nucleotide additive suitable for providing an osmolarity of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises (but is not limited to) adenosine monophosphate.

通常，根据本发明再另一具体实施态样，适当之甜味改善用聚氨基酸添加剂存在于该功能性甜味剂组成物中之量系自约30至约2,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用聚氨基酸添加剂系包括(但不限于)聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)及聚-L-精氨酸。Generally, according to still another embodiment of the present invention, the amount of suitable sweet taste improving polyamino acid additive present in the functional sweetener composition is from about 30 to about 2,000 ppm. In another embodiment, sweet taste improving polyamino acid additives suitable for providing an osmotic pressure of from about 10 mOsmol/L to about 500 mOsmol/L to sweetenable compositions include, but are not limited to ) poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine) and poly-L-arginine.

通常，根据本发明再另一具体实施态样，适当之甜味改善用聚合物添加剂存在于该功能性甜味剂组成物中之量系自约30至约2,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用聚合物添加剂系包括(但不限于)脱乙酰壳多糖、六偏磷酸钠及其盐、果胶、亲水胶体诸如西尼型阿拉伯胶(senegal)、丙二醇、聚乙二醇及聚(乙二醇甲基醚)。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving polymer additives are present in the functional sweetener composition in an amount from about 30 to about 2,000 ppm. In another embodiment, sweet taste improving polymeric additives suitable for providing an osmolality of from about 10 mOsmol/L to about 500 mOsmol/L to sweetenable compositions include, but are not limited to ) chitosan, sodium hexametaphosphate and its salts, pectin, hydrocolloids such as senegal, propylene glycol, polyethylene glycol and poly(ethylene glycol methyl ether).

通常，根据本发明再另一具体实施态样，适当之甜味改善用界面活性剂添加剂存在于该功能性甜味剂组成物中之量系自约1至约5,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用界面活性剂添加剂系包括(但不限于)聚山梨醇酯、氯化胆碱、牛磺胆酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯及蔗糖月桂酸酯。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving surfactant additives are present in the functional sweetener composition in an amount from about 1 to about 5,000 ppm. In another embodiment, a sweet taste improving surfactant additive suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to the sweetenable composition comprises (but is not limited to) polysorbate, choline chloride, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate and sucrose laurate.

通常，根据本发明再另一具体实施态样，适当之甜味改善用类黄酮添加剂存在于该功能性甜味剂组成物中之量系自约0.1至约1,000ppm。另一具体实施态样中，适于提供自约10毫渗透摩尔/升至约500毫渗透摩尔/升之渗透压于可增甜组成物的甜味改善用类黄酮添加剂系包括(但不限于)柚苷、儿茶素、芸香苷、新橙皮苷及新橙皮苷二氢查尔酮。Generally, according to yet another embodiment of the present invention, suitable sweet taste improving flavonoid additives are present in the functional sweetener composition in an amount from about 0.1 to about 1,000 ppm. In another embodiment, sweet taste improving flavonoid additives suitable for providing an osmolality of from about 10 mOsm/L to about 500 mOsm/L to sweetenable compositions include, but are not limited to ) naringin, catechin, rutin, neohesperidin and neohesperidin dihydrochalcone.

较佳具体实施态样中，促使天然及/或合成高效能甜味剂之渗透味道更类似糖的甜味改善用组成物之非限制实例系包括甜味改善用醣类添加剂、甜味改善用醇添加剂、甜味改善用多元醇添加剂、甜味改善用氨基酸添加剂、甜味改善用氨基酸盐添加剂、甜味改善用无机酸盐添加剂、甜味改善用聚合物添加剂及甜味改善用蛋白质或蛋白质水解物添加剂。In a preferred embodiment, non-limiting examples of sweet taste improving compositions that make the osmotic taste of natural and/or synthetic high-potency sweeteners more sugar-like include sweet taste improving sugar additives, sweet taste improving Alcohol additive, polyol additive for improving sweet taste, amino acid additive for improving sweet taste, amino acid salt additive for improving sweet taste, inorganic salt additive for improving sweet taste, polymer additive for improving sweet taste, and protein or protein for improving sweet taste Hydrolyzate additive.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖的甜味改善用醣类添加剂系包括(但不限于)分子量为约50至约500范围之甜味改善用醣类添加剂。分子量为约50至约500范围之甜味改善用醣类添加剂的非限制实例系包括蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、HFCS及塔格糖(tagatose)。In another embodiment, sweet taste improving sugar additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, molecular weights ranging from about 50 to about Sugar additives for improving sweet taste in the range of 500. Non-limiting examples of sweet taste improving carbohydrate additives having molecular weights ranging from about 50 to about 500 include sucrose, fructose, glucose, maltose, lactose, mannose, galactose, ribose, rhamnose, trehalose, HFCS and Tagatose.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用多元醇添加剂系包括(但不限于)分子量为约76至约500范围之甜味改善用多元醇添加剂。分子量为约76至约500范围之甜味改善用多元醇添加剂的非限制实例系包括赤藻糖醇、甘油及丙二醇。于一子具体实施态样中，其它适当之甜味改善用多元醇添加剂系包括糖醇。In another embodiment, sweet taste improving polyol additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, those having a molecular weight of about 76 to about 500 range of sweet taste improving polyol additives. Non-limiting examples of sweet taste improving polyol additives having molecular weights ranging from about 76 to about 500 include erythritol, glycerin, and propylene glycol. In a sub-embodiment, other suitable sweet taste improving polyol additives include sugar alcohols.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用醇添加剂系包括(但不限于)分子量为约46至约500范围之甜味改善用醇添加剂。分子量为约46至约500范围之甜味改善用醇添加剂之非限制实例系包括乙醇。In another embodiment, sweet taste improving alcohol additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, those having a molecular weight of about 46 to about 500 A range of alcohol additives for improving sweet taste. A non-limiting example of a sweet taste improving alcohol additive having a molecular weight in the range of about 46 to about 500 includes ethanol.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用氨基酸添加剂系包括(但不限于)分子量为约75至约250范围之甜味改善用氨基酸添加剂。分子量为约75至约250范围之甜味改善用氨基酸添加剂的非限制实例系包括甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸、羟基脯氨酸、谷氨酰胺、茶氨酸及苏氨酸。In another embodiment, sweet taste improving amino acid additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, those having a molecular weight of about 75 to about 250 A range of amino acid additives for sweet taste improvement. Non-limiting examples of sweet taste improving amino acid additives having a molecular weight ranging from about 75 to about 250 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline , glutamine, theanine and threonine.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用氨基酸盐添加剂系包括(但不限于)分子量为约75至约300之甜味改善用氨基酸盐添加剂。分子量为约75至约300之甜味改善用氨基酸盐添加剂的非限制实例系包括甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸、羟基脯氨酸、谷氨酰胺、茶氨酸及苏氨酸之盐。In another embodiment, amino acid salt additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more similar to sugar include (but are not limited to) amino acid salts with a molecular weight of about 75 to about 300 amino acid salt additive for sweet taste improvement. Non-limiting examples of sweet taste improving amino acid salt additives having a molecular weight of from about 75 to about 300 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline , glutamine, theanine and threonine salts.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用蛋白质或蛋白质水解物添加剂系包括(但不限于)分子量为约75至约300范围之甜味改善用蛋白质或蛋白质水解物添加剂。分子量为约75至约300范围之甜味改善用蛋白质或蛋白质水解物添加剂的非限制实例系包括含有甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸及苏氨酸之蛋白质或蛋白质水解物。In another specific embodiment, the sweet taste improving protein or protein hydrolyzate additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more sugar-like include (but are not limited to) a molecular weight of about A sweet taste improving protein or protein hydrolyzate additive in the range of 75 to about 300. Non-limiting examples of sweet taste improving protein or protein hydrolyzate additives having a molecular weight in the range of about 75 to about 300 include glycine, alanine, serine, leucine, valine, isoleucine, proline And threonine protein or protein hydrolyzate.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖之甜味改善用无机酸盐添加剂系包括(但不限于)氯化钠、氯化钾、氯化镁、KH2PO4及NaH2PO4。适于改善渗透味道之甜味改善用无机酸盐添加剂可包含自约58至约120之分子量。In another embodiment, inorganic acid salt additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more similar to sugar include (but not limited to) sodium chloride, chlorine Potassium chloride, magnesium chloride, KH2PO4 and NaH2PO4. Sweet taste improving mineral acid salt additives suitable for improving osmotic taste may comprise a molecular weight of from about 58 to about 120.

另一具体实施态样中，适于改善天然及/或合成高效能甜味剂之渗透味道使之更类似糖甜味改善用苦味添加剂系包括(但不限于)咖啡碱、奎宁、脲、苦木、丹宁酸及柚苷。In another specific embodiment, bitter additives suitable for improving the osmotic taste of natural and/or synthetic high-potency sweeteners to make them more similar to sugar sweetness include (but not limited to) caffeine, quinine, urea, bitter Wood, tannin and naringin.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMp”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其核苷、其核酸碱基或其盐之甜味改善用核苷酸添加剂。In a specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Inosine phosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMp"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate Glycoside, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, its nucleus Nucleotide additives for improving the sweetness of glycosides, nucleic acid bases or salts thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆之甜味改善用醣类添加剂。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Tagatose, trehalose, galactose, rhamnose, cyclodextrins (such as α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including indigestible maltodextrin fines such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, Lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrone Sugar, xylulose, psicose, turanose, cellobiose, pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconic acid- Lactones, abequose, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylose-oligosaccharides (xylose Triose, xylobiose and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose ( palatinose) oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentose maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90 ), coupling sugars, soybean oligosaccharides or sugar additives for improving the sweetness of glucose syrup.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆之甜味改善用多元醇添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Alcohol, Maltitol, Mannitol, Sorbitol, Lactitol, Xylitol, Inositol, Isomalt, Propylene Glycol, Glycerin (Glycerol), Threitol, Galactitol, Pa A polyol additive for improving the sweetness of palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, or reduced glucose syrup.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐之甜味改善用氨基酸添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from natural Partic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine , Isoleucine, Asparagine, Serine, Lysine, Histidine, Ornithine, Methionine, Carnitine, GABA (α-, β- and γ-isomers), Amino acid additives for sweetness improvement of glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自聚-L-天冬氨酸、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、其它聚合物形式之氨基酸或其盐之甜味改善用聚氨基酸添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from -L-aspartic acid, poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L- - Polyamino acid additives for improving sweet taste of α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other amino acids in the form of polymers or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自醛糖酸、糖醛酸、醛糖二酸、藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸或其盐之甜味改善用糖酸添加剂。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from the group consisting of aldehydes Sugar acid additives for improving the sweetness of sugar acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自C2-C30羧酸、经取代之羟基C1-C30羧酸、苯甲酸、经取代之苯甲酸(例如2，4-二羟基苯甲酸)、经取代之肉桂酸、羟基酸、经取代之羟基苯甲酸、经取代之环己基羧酸、丹宁酸、乳酸、酒石酸、柠檬酸、葡糖酸、葡庚糖酸、戊二酸、肌酸、己二酸、羟基柠檬酸、苹果酸、弗塔酸(fruitaric acid)、反丁烯二酸、顺丁烯二酸、琥珀酸、绿原酸、水杨酸、咖啡酸、胆酸、乙酸、抗坏血酸、藻酸、异抗坏血酸、聚谷氨酸或其盐之甜味改善用有机酸添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from C2 -C30 carboxylic acid, substituted hydroxy C1-C30 carboxylic acid, benzoic acid, substituted benzoic acid (eg 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acid, substituted hydroxybenzoic acid , Substituted cyclohexyl carboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid, futaic acid (fruitaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, caffeic acid, cholic acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, or An organic acid additive for improving the sweetness of salt.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自磷酸、亚磷酸、聚磷酸、盐酸、硫酸、碳酸、磷酸二氢钠或其盐之甜味改善用无机酸添加剂。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from phosphoric acid , phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or salts thereof sweet taste improving mineral acid additives.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自咖啡碱、奎宁、脲、苦橙油、柚苷、苦木或其盐之甜味改善用苦味化合物添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from caffeine , quinine, urea, bitter orange oil, naringin, bitter wood or salt thereof for improving the bitterness compound additives for sweetness.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自香草醛、香草萃取物、芒果萃取物、肉桂、柑橘类、椰子、姜、白千层醇、杏仁、薄荷醇、葡萄皮萃取物或葡萄籽萃取物之甜味改善用调味剂添加剂。另一特定具体实施态样中，该至少一种甜味改善用调味剂添加剂系包含专利甜味剂，选自

Natural Flavoring Sweetness Enhancer K14323(

Darmstadt，Germany)、Symrise^TM Natural Flavor Mask for Sweeteners 161453或164126(Symrise^TM，Holzminden，Germany)、Natural Advantage^TM Bitterness Blockers 1、2、9或10(Natural Advantage^TM，Freehold，New Jersey，U.S.A.)或Sucramask^TM(Creative Research Management，Stockton，California，U.S.A.)。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from vanilla Aldehyde, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, melaleucaol, almond, menthol, grape skin extract or grape seed extract flavoring additive for improving sweetness. In another specific embodiment, the at least one sweet taste improving flavor additive comprises a proprietary sweetener selected from

Natural Flavoring Sweetness Enhancer K14323(

Darmstadt, Germany), Symrise^™ Natural Flavor Mask for Sweeteners 161453 or 164126 (Symrise^™ , Holzminden, Germany), Natural Advantage^™ Bitterness Blockers 1, 2, 9 or 10 (Natural Advantage^™ , Freehold, New Jersey, USA) or Sucramask^TM (Creative Research Management, Stockton, California, USA).

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自脱乙酰壳多糖、果胶、果胶酸、果胶酯酸、聚糖醛酸、聚半乳糖醛酸、淀粉、食品亲水胶体或其粗制萃取物(例如西尼型阿拉伯胶(senegal)，西亚型阿拉伯胶(seyal)，红藻胶)、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚丙二醇、聚乙二醇、聚(乙二醇甲基醚)、聚精氨酸、聚天冬氨酸、聚谷氨酸、聚伸乙基亚胺、藻酸、藻酸钠、丙二醇藻酸酯、聚乙二醇藻酸钠、六偏磷酸钠及其盐或其它阳离子性及阴离子性聚合物之甜味改善用聚合物添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Chitosan, pectin, pectic acid, pectic ester acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or their crude extracts (such as senegal, Gum Arabic (seyal), alginate), poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid Acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts or other cationic and anionic polymers A polymer additive for sweet taste improvement.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自牛血清蛋白(BSA)、乳清蛋白(包括其分离品或浓缩物诸如90％速溶乳清蛋白单离物、34％乳清蛋白、50％经水解之乳清蛋白及80％乳清蛋白浓缩物)、可溶性水稻蛋白质、大豆蛋白、蛋白质单离物、蛋白质水解物、蛋白质水解物之反应产物、糖蛋白及/或含氨基酸之蛋白多醣(例如甘氨酸、丙氨酸、丝氨酸、苏氨酸、茶氨酸、天冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸、或诸如此类者)之甜味改善用蛋白质水解物添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Serum albumin (BSA), whey protein (including its isolates or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate ), soluble rice protein, soybean protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and/or proteoglycans containing amino acids (such as glycine, alanine, serine, threonine, tea amino acid, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline , or the like) protein hydrolyzate additive for improving sweetness.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自聚山梨醇酯(例如聚氧化乙烯山梨醇酐单油酸酯(聚山梨醇酯80)、聚山梨醇酯20，聚山梨醇酯60)、十二碳基苯磺酸钠、磺基琥珀酸二辛酯或磺基琥珀酸二辛酯钠、硫酸十二碳酯钠、氯化鲸蜡基吡啶鎓、溴化十六碳基三甲基铵、胆酸钠、胺甲酰基、氯化胆碱、甘胆酸钠、牛磺胆酸钠、牛磺脱氧胆酸钠、月桂藻酸盐、硬脂酰乳酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯及其它乳化剂或诸如此类者之甜味改善用界面活性剂添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Sorbitan esters (e.g. polyoxyethylene sorbitan monooleate (polysorbate 80),polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, disulfosuccinate Capryl or Dioctyl Sodium Sulfosuccinate, Sodium Lauryl Sulfate, Cetylpyridinium Chloride, Hexadecyltrimethylammonium Bromide, Sodium Choline, Carbamoyl, Choline Chloride , sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, lauric alginate, sodium stearoyl lactylate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurel Surfactant additive for sweet taste improvement of esters and other emulsifiers or the like.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自儿茶素、多酚类、芸香苷、新橙皮苷、柚苷、新橙皮苷二氢查尔酮或诸如此类者之甜味改善用类黄酮添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from The sweet taste improving flavonoid additives of tea, polyphenols, rutin, neohesperidin, naringin, neohesperidin dihydrochalcone or the like.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有乙醇。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener in combination with ethanol.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自丹宁酸、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、明矾、丹宁酸及多酚类(例如茶多酚)之甜味改善用涩味化合物添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from Dan Nitric acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannin and polyphenols (such as tea polyphenols) sweet taste improving astringent compound additives.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐、盐酸之盐、碳酸钠、硫酸氢钠或碳酸氢钠之甜味改善用无机盐添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from chlorine Sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, Mono-, di-, tri-generation sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or inorganic salt additives for improving the sweetness of sodium bicarbonate.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种选自氯化胆碱、葡糖酸钠盐、葡糖酸钾盐、胍HCl、阿米洛利(amiloride)HCl、葡糖胺HCl、谷氨酸单钠(MSG)、腺苷单磷酸盐、葡糖酸镁、酒石酸钾及酒石酸钠之甜味改善用有机盐添加剂。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one selected from chlorine Choline, sodium gluconate, potassium gluconate, guanidine HCl, amiloride HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate, glucose Magnesium acid, potassium tartrate and sodium tartrate are organic salt additives for improving sweetness.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用核苷酸添加剂、至少一种甜味改善用醣类添加剂及至少一种甜味改善用氨基酸添加剂；其中该至少一种核苷酸添加剂系选自单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其核苷、其核酸碱基或其盐；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；且其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using nucleotide additives, at least one sweet taste improving carbohydrate additive and at least one sweet taste improving amino acid additive; wherein the at least one nucleotide additive is selected from inosine monophosphate ("IMP"), monophosphate Guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, Adenosine phosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, nucleosides thereof, nucleic acid bases thereof, or salts thereof; Wherein the at least one carbohydrate additive is selected from tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrin (such as α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin ), maltodextrins (including indigestible maltodextrins such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose , altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose , idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, pullulan, glucosamine, mannosamine, fucose, Glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose) and the like), xylo-oligosaccharides (xylotriose, xylobiose, and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, and the like), sorbose , Aspergillus niger-oligosaccharides, palatinose (palatinose) oligosaccharides, fucose, fructooligosaccharides (kestose, kestose and the like), maltotetraol, maltotriol, malto-oligosaccharides Sugars (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high Fructose corn/starch syrup (such as HFCS55, HFCS42 or HFCS90), coupling sugar, soybean oligosaccharide or glucose syrup; and wherein the at least one amino acid additive is selected from aspartic acid, arginine, glycine, glutamic acid, Proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine acid, histidine, ornithine, methionine, carnitine, GABA (α-, β- and γ-isomers), glutamine, hydroxyproline, taurine, n- Valine, sarcosine or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用核苷酸添加剂及至少一种甜味改善用醣类添加剂；其中该至少一种核苷酸添加剂系选自单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其核苷、其核酸碱基或其盐；且其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、genetio四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using nucleotide additives and at least one sugar additive for improving sweet taste; wherein the at least one nucleotide additive is selected from inosine monophosphate ("IMP"), guanosine monophosphate ("GMP") , adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil phosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, its nucleoside, its nucleic acid base or its salt; and wherein the at least one carbohydrate additive is selected from tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrins (such as α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including indigestible Maltodextrins such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, Duose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, Erythrulose, xylulose, psicose, turanose, cellobiose, pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucosamine Saccharic acid-lactone, abequose, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylose-oligosaccharides Sugars (xylotriose, xylobiose and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, genetiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatin Palatinose oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90), coupling sugars, soybean oligosaccharides or glucose syrup.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用核苷酸添加剂及至少一种甜味改善用多元醇添加剂；其中该至少一种核苷酸添加剂系选自单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其核苷、其核酸碱基或其盐；且其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using a nucleotide additive and at least one sweet taste improving polyol additive; wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), guanosine monophosphate ("GMP") , adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil phosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, nucleosides thereof, nucleic acid bases thereof, or salts thereof; and wherein the at least one polyol additive is Erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerin (glycerol), threitol, galactose alcohol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup or reduced glucose syrup.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用核苷酸添加剂及至少一种甜味改善用氨基酸；其中该至少一种核苷酸添加剂系选自单磷酸肌苷(“IMP”)、单磷酸鸟嘌呤核苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟嘌呤核苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟嘌呤核苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其核苷、其核酸碱基或其盐；且其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using nucleotide additives and at least one sweet taste improving amino acid; wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), Adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate pyrimidine, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, its nucleoside, its nucleic acid base or its salt; and wherein the at least one amino acid additive is selected from natural Partic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine , Isoleucine, Asparagine, Serine, Lysine, Histidine, Ornithine, Methionine, Carnitine, GABA (α-, β- and γ-isomers), Glutamine, Hydroxyproline, Taurine, Norvaline, Sarcosine or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用醣类添加剂、至少一种甜味改善用多元醇添加剂及至少一种甜味改善用氨基酸添加剂；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆；且其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using sugar additives, at least one sweet taste improving polyol additive and at least one sweet taste improving amino acid additive; wherein the at least one sugar additive is selected from tagatose, trehalose, galactose, Rhamnose, cyclodextrins (such as α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrins (including indigestible maltodextrins such as Fibersol-2^™ ), dextran, Sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, new Trehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, pine disaccharide (turanose), cellobiose, pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, semi Lactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose, and the like), xylose-oligosaccharides (xylotriose, xylobiose, and the like), dragon Bilio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestose, kestose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like ), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90), coupling sugars, soybean oligosaccharides or glucose syrup; Wherein the at least one polyol additive is selected from the group consisting of erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol alcohol), threitol, galactitol, palatinose (palatinose), reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein The at least one amino acid additive is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine amino acid, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β- and γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用醣类添加剂及至少一种甜味改善用多元醇添加剂；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；且其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use sugar additives and at least one polyol additive for sweetness improvement; wherein the at least one sugar additive is selected from tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrin (such as α -cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including indigestible maltodextrin such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, Threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose Or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, Pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalt- Oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, cotton Subsugar, rhamnose, ribose, isomerized liquid sugar such as high fructose corn/starch syrup (for example HFCS55, HFCS42 or HFCS90), coupling sugar, soybean oligosaccharide or glucose syrup; and wherein the at least one polyol additive is Erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerin (glycerol), threitol, galactose alcohol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup or reduced glucose syrup.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用醣类添加剂及至少一种甜味改善用氨基酸添加剂；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；且其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use sugar additives and at least one amino acid additive for sweetness improvement; wherein the at least one sugar additive is selected from tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrin (such as α- cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including indigestible maltodextrin such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, su Sugar, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or Isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, Amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharide, isomalto-oligosaccharide Sugars (isomaltose, isomaltotriose, panose, and the like), xylo-oligosaccharides (xylotriose, xylobiose, and the like), gentio-oligosaccharides (gentiobiose, dragon Choletriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose (palatinose) oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose and and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, cottonseed Sugar, rhamnose, ribose, isomerized liquid sugar such as high fructose corn/starch syrup (for example HFCS55, HFCS42 or HFCS90), coupling sugar, soybean oligosaccharide or glucose syrup; and wherein the at least one amino acid additive is selected from Aspartic Acid, Arginine, Glycine, Glutamic Acid, Proline, Threonine, Theanine, Cysteine, Cystine, Alanine, Valine, Tyrosine, Leucine Acid, Isoleucine, Asparagine, Serine, Lysine, Histidine, Ornithine, Methionine, Carnitine, GABA (α-, β- and γ-isomers) , glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用氨基酸添加剂；其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(glycerin)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆；且其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use polyol additives and at least one amino acid additive for sweetness improvement; wherein the at least one polyol additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, muscle Alcohol, isomalt, propylene glycol, glycerin, threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentian- Oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one amino acid additive is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, semi Cystine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine Acid, carnitine, GABA (α-, β- and γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用无机盐添加剂；其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(glycerin)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆；且其中该至少一种无机盐添加剂系选自氯化钠、碳酸钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、硫酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐、盐酸之盐、碳酸钠、硫酸氢钠或碳酸氢钠。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use polyol additives and at least one inorganic salt additive for sweetness improvement; wherein the at least one polyol additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, Inositol, isomalt, propylene glycol, glycerin, threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentian - oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one inorganic salt additive is selected from sodium chloride, potassium carbonate, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl3), Gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-sodium or potassium phosphoric acid salts, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用醣类添加剂及至少一种甜味改善用无机盐添加剂；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣、帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；且其中该至少一种无机盐添加剂系选自氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、磷酸镁、硫酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐、盐酸之盐、碳酸钠、硫酸氢钠或碳酸氢钠。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use sugar additives and at least one inorganic salt additive for sweetness improvement; wherein the at least one sugar additive is selected from tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrin (such as α -cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including indigestible maltodextrin such as Fibersol-2^™ ), dextran, sucrose, glucose, ribulose, fructose, Threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose Or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, Pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalt- Oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, cotton Subsugar, rhamnose, ribose, isomerized liquid sugar such as high fructose corn/starch syrup (for example HFCS55, HFCS42 or HFCS90), coupling sugar, soybean oligosaccharide or glucose syrup; and wherein the at least one inorganic salt additive is Sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium phosphate, magnesium sulfate, alum , magnesium chloride, mono-, di-, tri-sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用醣类添加剂、至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用无机盐添加剂；其中该至少一种醣类添加剂系选自塔格糖(tagatose)、海藻糖、半乳糖、鼠李糖、环糊精(例如α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括难消化性麦芽糊精诸如Fibersol-2^TM)、葡聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏糖、阿拉伯糖、木糖、来苏糖、阿罗糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖、赤藓糖、脱氧核糖、古罗糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖(turanose)、纤维二糖、支链淀粉、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸-内酯、阿比可糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽-寡醣(异麦芽糖、异麦芽三糖、潘糖(panose)及诸如此类者)、木糖-寡醣(木三糖、木二糖及诸如此类者)、龙胆-寡醣(龙胆二糖、龙胆三糖、龙胆四糖及诸如此类者)、山梨糖、黑曲霉-寡醣，帕拉金糖(palatinose)寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖及诸如此类者)、麦芽四醇、麦芽三醇、麦芽-寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖及诸如此类者)、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖诸如高果糖玉米/淀粉糖浆(例如HFCS55、HFCS42或HFCS90)、偶合糖、大豆寡醣或葡萄糖浆；其中该至少一种氨基酸添加剂系选自天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组织氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸或其盐；且其中该至少一种无机盐添加剂系选自氯化钠、氯化钾、硫酸钠、柠檬酸钾、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、磷酸镁、硫酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐、盐酸之盐、碳酸钠、硫酸氢钠或碳酸氢钠。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using sugar additives, at least one sweet taste improving amino acid additive and at least one sweet taste improving inorganic salt additive; wherein the at least one sugar additive is selected from tagatose, trehalose, galactose, Rhamnose, cyclodextrins (such as α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrins (including indigestible maltodextrins such as Fibersol-2^™ ), dextran, Sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, new Trehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, pine disaccharide (turanose), cellobiose, pullulan, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, semi Lactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panose, and the like), xylose-oligosaccharides (xylotriose, xylobiose, and the like), dragon Bilio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, Aspergillus niger-oligosaccharides, palatinose oligosaccharides, fucose, fructooligosaccharides (kestose, kestose and the like), maltotetral, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like ), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90), coupling sugars, soybean oligosaccharides or glucose syrup; Wherein the at least one amino acid additive is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, Valine, Tyrosine, Leucine, Isoleucine, Asparagine, Serine, Lysine, Histidine, Ornithine, Methionine, Carnitine, GABA (α- , β- and γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof; and wherein the at least one inorganic salt additive is selected from chlorinated Sodium, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium phosphate, magnesium sulfate, alum, magnesium chloride, phosphoric acid mono-, di -, third generation sodium or potassium salt, salt of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用聚氨基酸添加剂；其中该至少一种多元醇添加剂系选自赤藻糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、益寿糖(isomalt)、丙二醇、甘油(glycerin)、苏糖醇、半乳糖醇、帕拉金糖(palatinose)、还原异麦芽-寡醣、还原木糖-寡醣、还原龙胆-寡醣、还原麦芽糖浆或还原葡萄糖浆；且其中该至少一种聚氨基酸添加剂系选自聚-L-天冬氨酸、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸及其它聚合物形式之氨基酸或其盐。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Use polyol additives and at least one polyamino acid additive for sweetness improvement; wherein the at least one polyol additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, Inositol, isomalt, propylene glycol, glycerin, threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylose-oligosaccharides, reduced gentian - oligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one polyamino acid additive is selected from poly-L-aspartic acid, poly-L-lysine (such as poly-L-α-lysine acid or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine And other amino acids or their salts in the form of polymers.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及至少一种天然及/或合成高效能甜味剂且组合有至少一种甜味改善用蛋白质或蛋白质水解物添加剂及至少一种甜味改善用无机盐添加剂；其中该至少一种甜味改善用蛋白质或蛋白质水解物添加剂系选自牛血清蛋白(BSA)、乳清蛋白(包括其分离品或浓缩物诸如90％速溶乳清蛋白单离物、34％乳清蛋白、50％经水解之乳清蛋白及80％乳清蛋白浓缩物)、可溶性水稻蛋白质、大豆蛋白、蛋白质单离物、蛋白质水解物、蛋白质水解物之反应产物、糖蛋白及/或含氨基酸之蛋白多醣(例如甘氨酸、丙氨酸、丝氨酸、苏氨酸、茶氨酸、天冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸或诸如此类者)、胶原(例如明胶)、部分水解之胶原(例如经水解之鱼类胶原)及胶原水解物(例如猪胶原水解物)；且其中该至少一种甜味改善用无机盐添加剂系选自氯化钠、氯化钾、硫酸钠、柠檬酸钾、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、磷酸镁、硫酸镁、明矾、氯化镁、磷酸之单-、二-、三代钠或钾盐、盐酸之盐、碳酸钠、硫酸氢钠或碳酸氢钠。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener combined with at least one sweet taste improving Using protein or protein hydrolyzate additives and at least one inorganic salt additive for improving sweet taste; wherein the at least one sweet taste improving protein or protein hydrolyzate additive is selected from bovine serum albumin (BSA), whey protein (including other Isolates or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate products, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and/or proteoglycans containing amino acids (such as glycine, alanine, serine, threonine, theanine, asparagine, glutamine, amino acid, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like), collagen (e.g. gelatin), partial Hydrolyzed collagen (such as hydrolyzed fish collagen) and collagen hydrolyzate (such as porcine collagen hydrolyzate); and wherein the at least one sweet taste improving inorganic salt additive is selected from sodium chloride, potassium chloride, sodium sulfate , Potassium Citrate, Europium Chloride (EuCl3), Gadolinium Chloride (GdCl3), Terbium Chloride (TbCl3), Magnesium Phosphate, Magnesium Sulfate, Alum, Magnesium Chloride, Mono-, Di-, Tri-Gen Sodium or Potassium Salt of Phosphoric Acid, Salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及瑞鲍迪苷A且组合有至少一种除瑞鲍迪苷A以外之天然及/或合成高效能甜味剂及至少一种甜味改善用组成物。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and rebaudioside A in combination with at least one natural and/or Or synthesize a high-potency sweetener and at least one composition for improving sweet taste.

另一特定具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及瑞鲍迪苷A且组合有至少一种合成高效能甜味剂，其中该至少一种合成高效能甜味剂系作为甜味改善用组成物。适当之甜味改善用合成甜味剂添加剂之非限制实例系包括三氯蔗糖、醋磺内酯钾、阿司巴甜、阿力甜、糖精、新橙皮苷二氢查尔酮、环己基氨基磺酸盐、纽甜、N-〔N-〔3-(3-羟基-4-甲氧苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-羟基-4-甲氧苯基)-3-甲基丁基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-甲氧-4-羟苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、其盐及诸如此类者。In another specific embodiment, a functional sweetener composition is provided, which comprises at least one functional ingredient and rebaudioside A in combination with at least one synthetic high-potency sweetener, wherein the at least A synthetic high-potency sweetener is used as a composition for improving sweet taste. Non-limiting examples of suitable sweet taste improving synthetic sweetener additives include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclohexyl Sulfamate, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1 -Methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine Acid 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1- Methyl esters, their salts and the like.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、环己基氨基磺酸盐、糖精、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100ppm至约25,000ppm且该至少一种甜味改善用多元醇添加剂之存在量系为该组成物之约400至约80,000ppm。更特别之具体实施态样中，该至少一种甜味改善用氨基酸添加剂系为甘氨酸或丙氨酸且该至少一种甜味改善用多元醇添加剂系为赤藻糖醇。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive and at least one sweet taste improving polyol additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 ppm to about 25,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm of matter. In a more specific embodiment, the at least one sweet taste improving amino acid additive is glycine or alanine and the at least one sweet taste improving polyol additive is erythritol.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用蛋白质或蛋白质水解物添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm且该至少一种甜味改善用蛋白质或蛋白质水解物添加剂之存在量系为该组成物之约200ppm至约50,000ppm。更特别之具体实施态样中，该至少一种甜味改善用氨基酸添加剂系为甘氨酸或赖氨酸且该至少一种甜味改善用蛋白质或蛋白质水解物添加剂系为含甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸或苏氨酸之蛋白质、水解物或蛋白质水解物的反应产物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive and at least one sweet taste improving protein or protein hydrolyzate additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving protein or protein hydrolyzate additive is present in an amount of From about 200 ppm to about 50,000 ppm of the composition. In a more specific embodiment, the at least one sweet taste improving amino acid additive is glycine or lysine and the at least one sweet taste improving protein or protein hydrolyzate additive is glycine, alanine, Reaction products of proteins, hydrolysates or protein hydrolysates of serine, leucine, valine, isoleucine, proline or threonine.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用蛋白质或蛋白质水解物添加剂及至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用蛋白质或蛋白质水解物添加剂之存在量系该组成物之约200ppm至约50,000ppm且至少一种甜味改善用多元醇添加剂之存在量系该组成物钇约400至约80,000ppm。更特别之具体实施态样中，该至少一种甜味改善用蛋白质或蛋白质水解物添加剂系为含甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸或苏氨酸之蛋白质、水解物或蛋白质水解物之反应产物且该至少一种甜味改善用多元醇添加剂系为赤藻糖醇。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving protein or protein hydrolyzate additive and at least one sweet taste improving polyol additive. In certain embodiments, the at least one sweet taste improving protein or protein hydrolyzate additive is present in an amount of about 200 ppm to about 50,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of The composition has about 400 to about 80,000 ppm yttrium. In a more specific embodiment, the at least one sweet taste improving protein or protein hydrolyzate additive is composed of glycine, alanine, serine, leucine, valine, isoleucine, proline or a protein, a hydrolyzate of threonine, or a reaction product of a protein hydrolyzate and the at least one sweet taste improving polyol additive is erythritol.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用醣类添加剂。特定具体实施态样中，该至少一种甜味改善用醣类添加剂之存在量系组成物之约1,000至约100,000ppm。更特别之具体实施态样中，该组成物系包含为组成物之约10,000ppm至约80,000ppm的量之REBA及葡萄糖、蔗糖、HFCS或D-果糖。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sugar additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving carbohydrate additive is present in an amount from about 1,000 to about 100,000 ppm of the composition. In a more particular embodiment, the composition comprises REBA and glucose, sucrose, HFCS or D-fructose in an amount from about 10,000 ppm to about 80,000 ppm of the composition.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用多元醇添加剂之存在量系组成物之约400至约80,000ppm。另一特定具体实施态样中，该至少一种甜味改善用多元醇添加剂之存在量系该功能性甜味剂组成物之约5,000至约60,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有丙二醇、赤藻糖醇或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving polyol additive. In certain embodiments, the at least one sweet taste improving polyol additive is present in an amount from about 400 to about 80,000 ppm of the composition. In another specific embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 5,000 to about 60,000 ppm of the functional sweetener composition. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with propylene glycol, erythritol or combinations thereof .

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含瑞鲍迪苷-A(REBA)(甜菊糖苷混合物中含至少50％REBA)且组合有至少一种甜味改善用多元醇添加剂。期望该至少一种甜味改善用多元醇添加剂系包含赤藻糖醇。该功能性甜味剂组成物之特定具体实施态样中，瑞鲍迪苷A之存在量系整体甜味剂组成物之约100至约3,000ppm且赤藻糖醇之存在量系自约400至约80,000ppm。该功能性甜味剂组成物之另一具体实施态样中，瑞鲍迪苷A之存在量系整体甜味剂组成物之约100至约3,000ppm且赤藻糖醇之存在量系自约5,000至约40,000ppm。该功能性甜味剂组成物又另一具体实施态样中，瑞鲍迪苷A之存在量系整体甜味剂组成物之约100至约3,000ppm且赤藻糖醇之存在量系自约10,000至约35,000ppm。该功能性甜味剂组成物之另一特别具体实施态样中，瑞鲍迪苷A及赤藻糖醇存在于该甜味剂组成物中之比例个别系约1∶4至约1∶800。该功能性甜味剂组成物之另一特定具体实施态样中，瑞鲍迪苷A及赤藻糖醇存在于该甜味剂组成物中之比例个别系约1∶20至约1∶600；尤其是自约1∶50至约1∶300；及更特别是自约1∶75至约1∶150。In one embodiment, there is provided a functional sweetener composition comprising rebaudioside-A (REBA) (at least 50% REBA in a mixture of steviol glycosides) in combination with at least one sweet taste improving with polyol additives. Desirably, the at least one sweet taste improving polyol additive comprises erythritol. In certain embodiments of the functional sweetener composition, rebaudioside A is present in an amount from about 100 to about 3,000 ppm of the overall sweetener composition and erythritol is present in an amount from about 400 to about 80,000 ppm. In another embodiment of the functional sweetener composition, rebaudioside A is present in an amount from about 100 to about 3,000 ppm of the overall sweetener composition and erythritol is present in an amount from about 5,000 to about 40,000 ppm. In yet another embodiment of the functional sweetener composition, the amount of rebaudioside A present in the overall sweetener composition is about 100 to about 3,000 ppm and the amount of erythritol present is from about 10,000 to about 35,000 ppm. In another specific embodiment of the functional sweetener composition, the ratio of rebaudioside A and erythritol in the sweetener composition is about 1:4 to about 1:800 . In another specific embodiment of the functional sweetener composition, the ratio of rebaudioside A and erythritol in the sweetener composition is about 1:20 to about 1:600 ; especially from about 1:50 to about 1:300; and more especially from about 1:75 to about 1:150.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂组成物(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)或仙茅甜蛋白)且组合有至少一种甜味改善用合成甜味剂添加剂。特定具体实施态样中，该功能性甜味剂组成物系包含至少一种功能性成份及含有瑞鲍迪苷-A(REBA)之甜味剂且组合有该组成物之约10ppm至约100ppm的量之糖精或醋磺内酯钾或其它盐。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener composition (including rebaudioside-A (REBA), stevia, stevioside, Mogroside IV, Mogroside V, Luo Han Guo sweetener, monatin or curculin) in combination with at least one synthetic sweetener additive for improving sweet taste. In a specific embodiment, the functional sweetener composition comprises at least one functional ingredient and a sweetener containing rebaudioside-A (REBA) in combination with about 10 ppm to about 100 ppm of the composition amount of saccharin or acesulfame potassium or other salts.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用醣类添加剂及至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用醣类添加剂之存在量系该组成物之约1,000至约100,000ppm且该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约400至约80,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有塔格糖(tagatose)、果糖或蔗糖及赤藻糖醇。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sugar additive for improving sweet taste and at least one polyol additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving carbohydrate additive is present in an amount of about 1,000 to about 100,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm of matter. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with tagatose, fructose or sucrose and erythritol.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用无机盐添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有NaCl、KCl、NaHSO4.H2O、NaH2PO4、MgSO4、KAl(SO4)2(明矾)、磷酸镁、氯化镁、KCl及KH2PO4或其它其组合物。特别期望之具体实施态样系包含该至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有无机盐添加剂之混合物，诸如钠、镁，钾及钙之氯化物、磷酸盐及硫酸盐(例如氯化钠及氯化钾；磷酸钾及氯化钾；氯化钠及磷酸钠；磷酸钙及硫酸钙；氯化镁及磷酸镁；及磷酸钙、硫酸钙及硫酸钾)。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving inorganic salt additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with NaCl, KCl, NaHSO4.H2O, NaH2PO4, MgSO4, KAl(SO4)2 (alum), magnesium phosphate, magnesium chloride, KCl and KH2PO4 or other combinations thereof. A particularly desirable embodiment comprises the at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, mogroside sweetener, Monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with inorganic salt additives , such as chlorides, phosphates and sulfates of sodium, magnesium, potassium and calcium (such as sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chloride and sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride and magnesium phosphate; and calcium phosphate, calcium sulfate and potassium sulfate).

特定具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含阿司巴甜、醋磺内酯钾或其它盐及三氯蔗糖)且组合有至少一种甜味改善用无机盐添加剂。特定具体实施态样中，该至少一种甜味改善用无机盐添加剂之存在量系该组成物之约25至约5,000ppm范围。非限制实例系包括至少一种功能性成份及甜味剂(包含阿司巴甜、醋磺内酯钾及三氯蔗糖)且组合有氯化镁；至少一种功能性成份及甜味剂(包含阿司巴甜、醋磺内酯钾及三氯蔗糖)且组合有硫酸镁；或至少一种功能性成份及甜味剂(包含阿司巴甜、醋磺内酯钾及三氯蔗糖)且组合有硫酸镁及氯化钠。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including aspartame, acesulfame potassium or other salts, and sucralose) In addition, at least one inorganic salt additive for improving sweet taste is combined. In certain embodiments, the at least one sweet taste improving inorganic salt additive is present in an amount ranging from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener including aspartame, acesulfame potassium, and sucralose in combination with magnesium chloride; at least one functional ingredient and a sweetener including a aspartame, acesulfame potassium, and sucralose) in combination with magnesium sulfate; or at least one functional ingredient and a sweetener (including aspartame, acesulfame potassium, and sucralose) in combination There are magnesium sulfate and sodium chloride.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用有机酸盐添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有在柠檬酸盐缓冲剂中之氯化胆碱、D-葡糖酸钠盐、胍HCl、D-葡糖胺HCl、阿米洛利(amiloride)HCl或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving organic acid salt additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with chlorinated Choline, D-gluconate sodium salt, Guanidine HCl, D-glucosamine HCl, amiloride HCl, or combinations thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用有机酸添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有反丁烯二酸、苹果酸、酒石酸、柠檬酸、己二酸、抗坏血酸、丹宁酸、琥珀酸、戊二酸或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving organic acid additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with fumaric acid, malic acid, tartaric acid , citric acid, adipic acid, ascorbic acid, tannin acid, succinic acid, glutaric acid, or combinations thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甘氨酸、L-丙氨酸、L-丝氨酸、L-苏氨酸、β-丙氨酸、氨基丁酸(α-、β-或γ-异构物)、L-天冬氨酸、L-谷氨酸、L-赖氨酸、甘氨酸与L-丙氨酸混合物、盐衍生物或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount from about 100 to about 25,000 of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with glycine, L-alanine, L- Serine, L-Threonine, β-Alanine, GABA (α-, β-, or γ-isomers), L-Aspartic Acid, L-Glutamic Acid, L-Lysine, Glycine and L-alanine mixtures, salt derivatives or combinations thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用界面活性剂添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有磺基琥珀酸二辛酯钠、氯化鲸蜡基吡啶鎓、溴化十六碳基三甲基铵、蔗糖油酸酯、聚山梨醇酯20、聚山梨醇酯80、卵磷脂或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with at least one sweet taste improving surfactant additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with dioctyl sodium sulfosuccinate, chloride cetylpyridinium, cetyltrimethylammonium bromide, sucrose oleate,polysorbate 20, polysorbate 80, lecithin or combinations thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用聚合物添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有阳离子性聚合物，诸如聚伸乙基亚胺、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、脱乙酰壳多糖或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving polymer additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with cationic polymers such as polyvinyl Imine, poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine acid or poly-L-ε-ornithine), chitosan or a combination thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用聚合物添加剂及至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用聚合物添加剂之存在量系该组成物之约30至约2,000ppm且该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约400至约80,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有亲水胶体，诸如西亚型阿拉伯胶(seyal)及赤藻糖醇。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving polymer additive and at least one sweet taste improving polyol additive. In certain embodiments, the at least one sweet taste improving polymer additive is present in an amount of about 30 to about 2,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm of matter. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with a hydrophilic colloid such as Gum Arabic ( seyal) and erythritol.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用蛋白质或蛋白质水解物添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有牛血清蛋白(BSA)、乳清蛋白或其组合物。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving protein or protein hydrolyzate additive. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with bovine serum albumin (BSA), whey protein or a combination thereof.

于一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用无机酸盐添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm且该至少一种甜味改善用无机酸盐添加剂之存在量系该组成物之约25至约5,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甘氨酸及明矾；瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜且组合有甘氨酸及氯化钾；瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜且组合有甘氨酸及氯化钠；REBA组合以甘氨酸、磷酸二氢钾及氯化钾；及瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、阿司巴甜、醋磺内酯钾或其它盐或纽甜且组合有甘氨酸、氯化钠及氯化钾。In a specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one amino acid additive for improving sweet taste and at least one inorganic acid salt additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving inorganic acid salt additive is present in an amount of the composition From about 25 to about 5,000 ppm of matter. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with glycine and alum; rebaudioside-A (REBA), stevia, stevia, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspart Sweet, Acesulfame Potassium or other salts or Neotame in combination with Glycine and Potassium Chloride; Rebaudioside-A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Monk Fruit Sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame in combination with glycine and sodium chloride; REBA combination with glycine, potassium dihydrogen phosphate and potassium chloride; and rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo, monatin (monatin), curculigo Egg whites, sucralose, saccharin, aspartame, acesulfame potassium or other salts or neotame in combination with glycine, sodium chloride and potassium chloride.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用醣类添加剂及至少一种甜味改善用无机酸盐添加剂。特定具体实施态样中，该至少一种甜味改善用醣类添加剂之存在量系该组成物之约1,000至约100,000ppm且该至少一种甜味改善用无机酸盐添加剂之存在量系自约25ppm至约5,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有果糖、蔗糖或葡萄糖及明矾；至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有果糖、蔗糖或葡萄糖及氯化钾；至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有果糖、蔗糖或葡萄糖及氯化钠；至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有果糖、蔗糖或葡萄糖、磷酸钾及氯化钾；及至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有果糖、蔗糖或葡萄糖、氯化钠及氯化钾。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sugar additive for improving sweet taste and at least one inorganic acid salt additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving carbohydrate additive is present in an amount from about 1,000 to about 100,000 ppm of the composition and the at least one sweet taste improving mineral acid salt additive is present in an amount from From about 25 ppm to about 5,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with fructose, sucrose or glucose and alum; at least one A functional ingredient and sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, Sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with fructose, sucrose or glucose and potassium chloride; at least one functional ingredient and Sweeteners (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with fructose, sucrose or glucose and sodium chloride; at least one functional ingredient and a sweetener (comprising Rebaudioside-A (REBA), stevia, stevia, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamic acid salt, aspartame, acesulfame potassium or other salts or neotame) in combination with fructose, sucrose or glucose, potassium phosphate and potassium chloride; and at least one functional ingredient and sweetener (comprising Swiss Baudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamic acid salt, aspartame, acesulfame potassium or other salts or neotame) in combination with fructose, sucrose or glucose, sodium chloride and potassium chloride.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用苦味添加剂及至少一种甜味改善用无机盐添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有脲及氯化钠。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one bitter additive for improving sweet taste and at least one inorganic salt additive for improving sweet taste. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with urea and sodium chloride.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用聚氨基酸添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm且该该至少一种甜味改善用聚氨基酸添加剂之存在量系该组成物之约30至约2,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甘氨酸及聚-L-α-赖氨酸；及至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甘氨酸及聚-L-ε-赖氨酸。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one amino acid additive for improving sweet taste and at least one polyamino acid additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving polyamino acid additive is present in an amount of the composition From about 30 to about 2,000 ppm of matter. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with glycine and poly-L-alpha-lysine acid; and at least one functional ingredient and sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with glycine and poly-L-ε-lysine.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用有机酸添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm且该至少一种甜味改善用有机酸添加剂之存在量系该组成物之约10至约5,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甘氨酸及葡糖酸钠。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive and at least one sweet taste improving organic acid additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount of the composition From about 10 to about 5,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with glycine and sodium gluconate.

另一具体实施态样中，提供一种功能性甜味剂组合物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂及至少一种甜味改善用醣类添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm且该至少一种甜味改善用醣类添加剂之存在量系该组成物之约1,000至约100,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有L-丙氨酸及果糖。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) and at least one amino acid additive for improving sweet taste and at least one sugar additive for improving sweet taste are combined. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving carbohydrate additive is present in an amount of the composition From about 1,000 to about 100,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with L-alanine and fructose.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂、至少一种甜味改善用多元醇添加剂、至少一种甜味改善用无机盐添加剂及至少一种甜味改善用有机酸盐添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm，该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约400至约80,000ppm，该至少一种甜味改善用无机盐添加剂之存在量系该组成物之约50至约5,000ppm且该至少一种甜味改善用有机酸盐添加剂之存在量系该组成物之约20至约10,000。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有赤藻糖醇、甘氨酸、KCl、KH2PO4及氯化胆碱。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one amino acid additive for improving sweet taste, at least one polyol additive for improving sweet taste, at least one inorganic salt additive for improving sweet taste and at least one organic acid salt additive for improving sweet taste. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm of the composition, the at least one sweet taste improving inorganic salt additive is present in an amount of about 50 to about 5,000 ppm of the composition and the at least one sweet taste improving organic salt additive is present in an amount of From about 20 to about 10,000 of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with erythritol, glycine, KCl, KH2PO4 and choline chloride.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂、至少一种甜味改善用醣类添加剂及至少一种甜味改善用多元醇添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm，该至少一种甜味改善用醣类添加剂之存在量系该组成物之约1,000至约100,000ppm且该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约400至约80,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有L-丙氨酸、果糖及赤藻糖醇。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving sugar additive and at least one sweet taste improving polyol additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving carbohydrate additive is present in an amount of the composition from about 1,000 to about 100,000 ppm and the at least one sweet taste improving polyol additive is present from about 400 to about 80,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with L-alanine, fructose and erythrophyll sugar alcohol.

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用氨基酸添加剂、至少一种甜味改善用多元醇添加剂及至少一种甜味改善用无机酸盐添加剂。特定具体实施态样中，该至少一种甜味改善用氨基酸添加剂之存在量系该组成物之约100至约25,000ppm，该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约400至约80,000ppm且该至少一种甜味改善用无机酸盐添加剂之存在量系该组成物之约25至约5,000ppm。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有赤藻糖醇、甘氨酸、KCl及KH2PO4。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or Neotame) in combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving polyol additive and at least one sweet taste improving mineral acid salt additive. In certain embodiments, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving polyol additive is present in an amount of the composition from about 400 to about 80,000 ppm and the at least one sweet taste improving mineral acid salt additive is present from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) in combination with erythritol, glycine, KCl and KH2PO4 .

另一具体实施态样中，提供一种功能性甜味剂组成物，其包含至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、甘草素诸如甘草酸单铵盐水合物、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有甜味改善用无机酸盐添加剂。非限制实例系包括至少一种功能性成份及甜味剂(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、甘草素诸如甘草酸单铵盐水合物、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有氯化钠。In another specific embodiment, a functional sweetener composition is provided, which includes at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviol, mogroside IV. Mogroside V, Luo Han Guo sweetener, monatin, curculin, liquiritigen such as glycyrrhizinate monoammonium salt hydrate, sucralose, saccharin, cyclamate, aspart sweet, acesulfame potassium or other salts or neotame) combined with inorganic acid salt additives for improving sweet taste. Non-limiting examples include at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, steviolin, mogroside IV, mogroside V, monk fruit sweetener, monatin ), curculin, liquiritigen such as glycyrrhizinate monoammonium salt hydrate, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts or neotame) and combinations There is sodium chloride.

于一具体实施态样中，提供一种组成物，其包含至少一种功能性成份及甜味剂组成物(包含瑞鲍迪苷-A(REBA)、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫那汀(monatin)、仙茅甜蛋白、甘草素诸如甘草酸单铵盐水合物、三氯蔗糖、糖精、环己基氨基磺酸盐、阿司巴甜、醋磺内酯钾或其它盐或纽甜)且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用有机酸添加剂。期望该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约20,000至约50,000ppm且该至少一种甜味改善用有机酸添加剂之存在量系该组成物之约10至约5,000ppm。其中组成物存在多于一种甜味改善用有机酸添加剂，该复数种甜味改善用有机酸添加剂之存在量系该组成物之约500至约2,500ppm，尤其是该组成物之约500至约1,500ppm的量。特定具体实施态样中，前述组成物系另外包含至少一种甜味改善用无机酸添加剂、至少一种甜味改善用无机酸盐添加剂、至少一种甜味改善用有机酸盐添加剂或其组合物。In a specific embodiment, a composition is provided, which includes at least one functional ingredient and a sweetener composition (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Luo Han Guo Saponin V, Luo Han Guo sweetener, monatin, curculin, liquiritigenin such as glycyrrhizinate monoammonium salt hydrate, sucralose, saccharin, cyclamate, aspartame, vinegar potassium sultone or other salts or neotame) in combination with at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive. Desirably, the at least one sweet taste improving polyol additive is present in an amount from about 20,000 to about 50,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount from about 10 to about 5,000ppm. Where more than one sweet taste improving organic acid additive is present in the composition, the plurality of sweet taste improving organic acid additives are present in an amount from about 500 to about 2,500 ppm of the composition, especially from about 500 to about 2,500 ppm of the composition. An amount of about 1,500 ppm. In a specific embodiment, the aforementioned composition system further comprises at least one inorganic acid additive for improving sweet taste, at least one inorganic acid salt additive for improving sweet taste, at least one organic acid salt additive for improving sweet taste, or a combination thereof things.

另一具体实施态样中，提供一种组成物，其包含至少一种功能性成份及含有REBA之甜味剂组成物且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用有机酸添加剂。期望该REBA于甜菊糖苷混合物中具有约50至约100重量％之REBA的纯度，较期望系约80至约99.5重量％REBA，最期望自约97至约99.5重量％REBA。特定具体实施态样中，该REBA于该组成物中之存在量系该组成物之约100至约3,000ppm，较期望为约200至约2,000ppm之量且更期望为约250至约750ppm之量。期望该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约20,000至约50,000ppm且该至少一种甜味改善用有机酸添加剂之存在量系该组成物之约10至约5,000ppm。特别期望之具体实施态样中，该至少一种甜味改善用多元醇添加剂之存在量系该组成物之约30,000至约40,000ppm且该至少一种甜味改善用有机酸添加剂之存在量系约500至约2,500ppm。特定具体实施态样中，甜味剂组成物中存在复数种甜味改善用有机酸添加剂，存在量系该组成物之约500至约2,500ppm，该复数种有机酸添加剂系包含约40至约250ppm之量的乳酸，约150至约460ppm之量的柠檬酸，约150至约460ppm之量的苹果酸及约150至约460ppm之量的酒石酸之混合物。非限制实例系包括REBA组合以赤藻糖醇、乳酸、柠檬酸、苹果酸、酒石酸或其组合物。特定具体实施态样中，该组成物系包含34,000ppm之赤藻糖醇、80ppm之乳酸、310ppm之柠檬酸、310ppm之苹果酸、310ppm之酒石酸及550ppm之REBA。期望该REBA于甜菊糖苷混合物中具有约80至约99.5重量％之REBA的纯度，较期望为约97至约99.5重量％REBA。该组成物亦可视情况包括调味剂诸如焦糖、香草或其它本发明所述之调味剂或其组合物。特定具体实施态样中，该组成物系为不含酒精之碳酸饮料，诸如可乐，唯亦涵盖其它类型之饮料。一般技术者应明了该甜味改善用有机酸于碳酸饮料中之量可经修饰以得到约2.3至约3.5之pH。此外，一般技术者亦应明了甜味改善用无机酸添加剂，诸如磷酸、苯甲酸及山梨酸可单独使用或与碳酸饮料组合以得到约2.3至约3.5之pH。In another embodiment, there is provided a composition comprising at least one functional ingredient and a REBA-containing sweetener composition in combination with at least one sweet taste improving polyol additive and at least one sweet taste Improve organic acid additives. The REBA is expected to have a purity of from about 50 to about 100 wt. % REBA in the steviol glycoside mixture, more desirably from about 80 to about 99.5 wt. % REBA, most desirably from about 97 to about 99.5 wt. % REBA. In certain embodiments, the REBA is present in the composition in an amount from about 100 to about 3,000 ppm, more desirably from about 200 to about 2,000 ppm, and more desirably from about 250 to about 750 ppm of the composition quantity. Desirably, the at least one sweet taste improving polyol additive is present in an amount from about 20,000 to about 50,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount from about 10 to about 5,000ppm. In a particularly contemplated embodiment, the at least one sweet taste improving polyol additive is present in an amount of about 30,000 to about 40,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount of From about 500 to about 2,500 ppm. In certain embodiments, a plurality of sweet taste improving organic acid additives are present in the sweetener composition in an amount from about 500 to about 2,500 ppm of the composition, the plurality of organic acid additives comprising from about 40 to about A mixture of lactic acid in an amount of 250 ppm, citric acid in an amount of about 150 to about 460 ppm, malic acid in an amount of about 150 to about 460 ppm, and tartaric acid in an amount of about 150 to about 460 ppm. Non-limiting examples include REBA in combination with erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. In a specific embodiment, the composition comprises 34,000ppm erythritol, 80ppm lactic acid, 310ppm citric acid, 310ppm malic acid, 310ppm tartaric acid and 550ppm REBA. Desirably, the REBA has a purity of about 80 to about 99.5 wt. % REBA in the steviol glycoside mixture, more desirably about 97 to about 99.5 wt. % REBA. The composition may also optionally include flavoring agents such as caramel, vanilla, or other flavoring agents described herein or combinations thereof. In a specific embodiment, the composition is a non-alcoholic carbonated drink, such as cola, but other types of drinks are also included. Those of ordinary skill will appreciate that the amount of the sweet taste improving organic acid in the carbonated beverage can be modified to obtain a pH of about 2.3 to about 3.5. In addition, those of ordinary skill will also appreciate that sweet taste improving mineral acid additives such as phosphoric acid, benzoic acid, and sorbic acid may be used alone or in combination with carbonated beverages to obtain a pH of about 2.3 to about 3.5.

一具体实施态样中，前述包含至少一种功能性成份及甜味剂组成物(包含REBA)且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用有机酸添加剂的组成物系另外包含至少一种甜味改善用无机酸添加剂。期望至少一种甜味改善用无机酸添加剂之存在量系该组成物之约25至约5,000ppm。甜味改善用无机酸添加剂之非限制实例系包括磷酸、苯甲酸、山梨酸及其组合物。In a specific embodiment, the aforementioned composition comprising at least one functional ingredient and a sweetener composition (including REBA) combined with at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive The composition system additionally comprises at least one sweet taste improving mineral acid additive. Desirably, at least one sweet taste improving mineral acid additive is present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples of sweet taste improving inorganic acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

另一具体实施态样中，前述包含至少一种功能性成份及甜味剂组成物(包含REBA)且组合有至少一种甜味改善用多元醇添加剂及至少一种甜味改善用有机酸添加剂之组成物系另外包含至少一种甜味改善用无机酸盐添加剂及/或至少一种甜味改善用有机酸盐添加剂。期望该至少一种甜味改善用无机酸盐添加剂之存在量系该组成物之约25至约5,000ppm，较期望为约50至约250ppm之量，最期望系约150ppm之量。期望该至少一种甜味改善用有机酸盐添加剂之存在量系该组成物之约20至约10,000ppm，较期望为约50至约350ppm之量，最期望为约148ppm之量。非限制实例系包括REBA组合以赤藻糖醇、氯化钠或氯化镁及乳酸、柠檬酸、苹果酸、酒石酸或其组合物；REBA组合以赤藻糖醇、柠檬酸钾或柠檬酸钠及乳酸、柠檬酸、苹果酸、酒石酸或其组合物；或REBA组合以赤藻糖醇、氯化钠及柠檬酸钠、乳酸、柠檬酸、苹果酸及酒石酸或其组合物。In another specific embodiment, the aforementioned composition contains at least one functional ingredient and a sweetener composition (including REBA) and is combined with at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive The composition system further comprises at least one inorganic acid salt additive for sweet taste improvement and/or at least one organic acid salt additive for sweet taste improvement. The at least one sweet taste improving mineral acid salt additive is desirably present in an amount of about 25 to about 5,000 ppm, more desirably about 50 to about 250 ppm, most desirably about 150 ppm of the composition. The at least one sweet taste improving organic acid salt additive is desirably present in an amount of about 20 to about 10,000 ppm, more desirably about 50 to about 350 ppm, most desirably about 148 ppm of the composition. Non-limiting examples include REBAs in combination with erythritol, sodium or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; REBAs in combination with erythritol, potassium or sodium citrate and lactic acid , citric acid, malic acid, tartaric acid or combinations thereof; or REBA in combination with erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid and tartaric acid or combinations thereof.

另一具体实施态样中，前述包含至少一种功能性成份及甜味剂组成物(包含REBA)且组合有至少一种甜味改善用多元醇添加剂、至少一种甜味改善用无机酸添加剂及至少一种甜味改善用有机酸添加剂之组成物另外包含至少一种甜味改善用无机酸盐添加剂及/或至少一种甜味改善用有机酸盐添加剂。期望该至少一种甜味改善用无机酸盐添加剂之存在量系自该组成物之约25至约5,000ppm，较期望为约50至约250ppm之量，最期望为约150ppm之量。期望该至少一种甜味改善用有机酸盐添加剂之存在量系该组成物之约20至约10,000ppm，较期望为约50至约350ppm之量，最期望约148ppm之量。非限制实例系包括REBA组合以赤藻糖醇、磷酸、氯化钠或氯化镁及乳酸、柠檬酸、苹果酸、酒石酸或其组合物；REBA组合以赤藻糖醇、磷酸、柠檬酸钾或柠檬酸钠及乳酸、柠檬酸、苹果酸、酒石酸或其组合物；或REBA组合以赤藻糖醇、磷酸、氯化钠及柠檬酸钠、乳酸、柠檬酸、苹果酸及酒石酸或其组合物。In another specific embodiment, the aforementioned composition contains at least one functional ingredient and a sweetener composition (including REBA) and is combined with at least one polyol additive for sweet taste improvement, at least one inorganic acid additive for sweet taste improvement and at least one sweet taste improving organic acid additive composition further comprising at least one sweet taste improving inorganic acid salt additive and/or at least one sweet taste improving organic acid salt additive. The at least one sweet taste improving mineral acid salt additive is desirably present in an amount from about 25 to about 5,000 ppm, more desirably about 50 to about 250 ppm, most desirably about 150 ppm of the composition. The at least one sweet taste improving organic acid salt additive is desirably present in an amount of about 20 to about 10,000 ppm, more desirably about 50 to about 350 ppm, most desirably about 148 ppm of the composition. Non-limiting examples include REBAs in combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or combinations thereof; REBAs in combination with erythritol, phosphoric acid, potassium citrate or lemon sodium bicarbonate and lactic acid, citric acid, malic acid, tartaric acid or combinations thereof; or REBA in combination with erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid and tartaric acid or combinations thereof.

该功能性甜味剂组成物中天然及/或合成高效能甜味剂相对于甜味改善用组成物(等)之理想重量比系视特定之天然及/或合成高效能甜味剂及最终产物或经口摄食之组成物所需的甜度及其它特性而定。天然及/或合成高效能甜味剂之效能变化极大，以重量计系自约较蔗糖效能强约30倍至较蔗糖效能强约8,000倍。通常，该天然及/或合成高效能甜味剂相对于甜味改善用组成物之重量比可例如在10,000∶1及1∶10,000范围之间；另一非限制实例可在约9,000∶1至约1∶9,000范围内；另一实例可在约8,000∶1至约1∶8,000范围内；再一实例可在约7,000∶1至约1∶7,000范围内；另一实例可在约6,000∶1至约1∶6000范围内；另一实例中可在约5,000∶1至约1∶5,000范围内；另一实例中可在约4,000∶1至约1∶4,000范围内；另一实例中可在约3,000∶1至约1∶3,000范围内；另一实例中可在约2,000∶1至约1∶2,000范围内；另一实例中可在约1,500∶1至约1∶1,500范围内；另一实例中可在约1,000∶1至约1∶1,000范围内；另一实例中可在约900∶1至约1∶900范围内；另一实例中可在约800∶1至约1∶800范围内；另一实例中可在约700∶1至约1∶700范围内；另一实例中可在约600∶1至约1∶600范围内；另一实例中可在约500∶1至约1∶500范围内；另一实例中可在约400∶1至约1∶400范围内；另一实例中可在约300∶1至约1∶300范围内；另一实例中可在约200∶1至约1∶200范围内；另一实例中可在约150∶1至约1∶150范围内；另一实例中可在约100∶1至约1∶100范围内；另一实例中可在约90∶1至约1∶90范围内；另一实例中可在约80∶1至约1∶80范围内；另一实例中可在约70∶1至约1∶70范围内；另一实例中可在约60∶1至约1∶60范围内；另一实例中可在约50∶1至约1∶50范围内；另一实例中可在约40∶1至约1∶40范围内；另一实例中可在约30∶1至约1∶30范围内；另一实例中可在约20∶1至约1∶20范围内；另一实例中可在约15∶1至约1∶15范围内；另一实例中可在约10∶1至约1∶10范围内；另一实例中可在约9∶1至约1∶9范围内；另一实例中可在约8∶1至约1∶8范围内；另一实例中可在约7∶1至约1∶7范围内；另一实例中可在约6∶1至约1∶6范围内；另一实例中可在约5∶1至约1∶5范围内；另一实例中可在约4∶1至约1∶4范围内；另一实例中可在约3∶1至约1∶3范围内；另一实例中可在约2∶1至约1∶2范围内；及另一实例中可约1∶1；视所选择之特定天然及/或合成高效能甜味剂而定。The ideal weight ratio of the natural and/or synthetic high-potency sweetener to the sweet taste improving composition (etc.) in the functional sweetener composition depends on the specific natural and/or synthetic high-potency sweetener and the final Depending on the desired sweetness and other characteristics of the product or composition for oral ingestion. Natural and/or synthetic high-potency sweeteners vary widely in potency, from about 30 times more potent than sucrose to about 8,000 times more potent than sucrose by weight. Typically, the weight ratio of the natural and/or synthetic high-potency sweetener relative to the sweet taste improving composition may range, for example, between 10,000:1 and 1:10,000; another non-limiting example may range from about 9,000:1 to In the range of about 1:9,000; another example can be in the range of about 8,000:1 to about 1:8,000; another example can be in the range of about 7,000:1 to about 1:7,000; another example can be in the range of about 6,000:1 to about 1:6000; in another example it can be in the range of about 5,000:1 to about 1:5,000; in another example it can be in the range of about 4,000:1 to about 1:4,000; in another example it can be in about 3,000:1 to about 1:3,000; another example may be about 2,000:1 to about 1:2,000; another example may be about 1,500:1 to about 1:1,500; another In one example it can be in the range of about 1,000:1 to about 1:1,000; in another example it can be in the range of about 900:1 to about 1:900; in another example it can be in the range of about 800:1 to about 1:800 In another example, it can be in the range of about 700:1 to about 1:700; in another example, it can be in the range of about 600:1 to about 1:600; in another example, it can be in the range of about 500:1 to about In the range of 1:500; in another example, it can be in the range of about 400:1 to about 1:400; in another example, it can be in the range of about 300:1 to about 1:300; in another example, it can be in the range of about 200 :1 to about 1:200; in another example, about 150:1 to about 1:150; in another example, about 100:1 to about 1:100; in another example It can be in the range of about 90:1 to about 1:90; in another example it can be in the range of about 80:1 to about 1:80; in another example it can be in the range of about 70:1 to about 1:70; In another example it can be in the range of about 60:1 to about 1:60; in another example it can be in the range of about 50:1 to about 1:50; in another example it can be in the range of about 40:1 to about 1: 40; in another example, about 30:1 to about 1:30; in another example, about 20:1 to about 1:20; in another example, about 15:1 to about 1:15; in another example it can be in the range of about 10:1 to about 1:10; in another example it can be in the range of about 9:1 to about 1:9; in another example it can be in About 8:1 to about 1:8 range; Another example can be about 7:1 to about 1:7 range; Another example can be about 6:1 to about 1:6 range; Another In one example it may be in the range of about 5:1 to about 1:5; in another example it may be in the range of about 4:1 to about 1:4; in another example it may be in the range of about 3:1 to about 1:3 within the range of about 2:1 to about 1:2 in another example; and about 1:1 in another example; depending on the particular natural and/or synthetic high-potency sweetener selected.

期望至少一种天然及/或合成高效能甜味剂对至少一种甜味改善用组成物之组合可在任何不会对该功能性甜味剂组成物或该功能性经增甜组成物的味道造成实质或负面影响的pH范围进行。该pH范围之非限制实例可为约2至约8。再一实例系包括约2至约5之pH范围。It is contemplated that the combination of at least one natural and/or synthetic high-potency sweetener with at least one sweet taste improving composition can be used in any manner that does not interfere with the functional sweetener composition or the functional sweetened composition. The pH range in which taste is substantially or negatively affected. A non-limiting example of such a pH range can be from about 2 to about 8. Yet another example includes a pH range of about 2 to about 5.

一般技术者可依任何方式组合至少一种天然及/或合成高效能甜味剂、至少一种甜味改善用组成物及至少一种功能性成份。例如，至少一种天然及/或合成高效能甜味剂及至少一种功能性成份可在该至少一种甜味改善用组成物之前添加于该功能性甜味剂组成物。另一实例中，至少一种天然及/或合成高效能甜味剂及至少一种功能性成份可在该至少一种甜味改善用组成物之后添加于该功能性甜味剂组成物。另一实例中，至少一种天然及/或合成高效能甜味剂及至少一种功能性成份可与该至少一种甜味改善用组成物同时添加于该功能性甜味剂组成物。另一实例中，至少一种天然及/或合成高效能甜味剂可在该至少一种甜味改善用组成物及至少一种功能性成份之前添加于该功能性甜味剂组成物。另一实例中，至少一种天然及/或合成高效能甜味剂可在该至少一种甜味改善用组成物及至少一种功能性成份之后添加于该功能性甜味剂组成物。Those skilled in the art can combine at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient in any manner. For example, at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient can be added to the functional sweetener composition prior to the at least one sweet taste improving composition. In another example, at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient can be added to the functional sweetener composition after the at least one sweet taste improving composition. In another example, at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient can be added to the functional sweetener composition simultaneously with the at least one sweet taste improving composition. In another example, at least one natural and/or synthetic high-potency sweetener can be added to the functional sweetener composition before the at least one sweet taste improving composition and the at least one functional ingredient. In another example, at least one natural and/or synthetic high-potency sweetener can be added to the functional sweetener composition after the at least one sweet taste improving composition and the at least one functional ingredient.

另一具体实施态样中，至少一种天然及/或合成高效能甜味剂可先与该至少一种甜味改善用组成物及至少一种功能性成份组合，之后添加于经口摄食之组成物。例如，可为纯、稀释或浓缩形式之液体(例如溶液)、固体(例如粉末、厚块、片粒、颗粒、粗块、结晶或诸如此类者)、悬浮液、气态或其组合形式之至少一种天然及/或合成高效能甜味剂可与可为纯、稀释或浓缩形式之液体(例如溶液)、固体(例如粉末、厚块、片粒、颗粒、粗块、结晶或诸如此类者)、悬浮液、气态或其组合形式之至少一种甜味改善用组成物且与可为纯、稀释或浓缩形式之液体(例如溶液)、固体(例如粉末、厚块、片粒、颗粒、粗块、结晶或诸如此类者)、悬浮液、气态或其组合形式之至少一种功能性成份接触，之后所有物质皆与经口摄食之组成物接触。另一具体实施态样中，当有多于一种天然及/或合成高效能甜味剂、多于一种甜味改善用组成物或多于一种功能性成份时，该功能性甜味剂组成物之每一种组份各可同时、以交替方式、任意方式或任何其它方式添加。In another specific embodiment, at least one natural and/or synthetic high-potency sweetener can be combined with the at least one sweet taste improving composition and at least one functional ingredient, and then added to the oral ingestion Composition. For example, it may be at least one of a liquid (such as a solution), a solid (such as a powder, chunks, pellets, granules, chunks, crystals, or the like), a suspension, a gaseous state, or a combination thereof in pure, diluted or concentrated form The natural and/or synthetic high-potency sweeteners may be mixed with liquids (such as solutions), solids (such as powders, chunks, tablets, granules, chunks, crystals, or the like), which may be in pure, diluted or concentrated form, At least one sweet taste improving composition in the form of a suspension, a gaseous state or a combination thereof and with a liquid (such as a solution), a solid (such as a powder, chunks, tablets, granules, chunks) which may be in pure, diluted or concentrated form , crystallization or the like), suspension, gaseous state or a combination thereof of at least one functional ingredient, after which all substances are in contact with the orally ingested composition. In another specific embodiment, when there are more than one natural and/or synthetic high-potency sweeteners, more than one sweet taste improving composition or more than one functional ingredient, the functional sweetener Each of the components of the agent composition may be added simultaneously, alternately, randomly or in any other manner.

IV.桌上型功能性甜味剂组成物IV. Table-top functional sweetener composition

本发明之一特定具体实施态样中，该功能性甜味剂组成物系包含一种具有改良之时间及/或风味型廓的桌上型功能性甜味剂组成物，其包含至少一种天然及/或合成高效能甜味剂且组合有：(i)至少一种功能性成份；(ii)至少一种增量剂；及(iii)视情况使用之至少一种甜味改善用组成物及/或防结块剂。In a specific embodiment of the present invention, the functional sweetener composition comprises a tabletop functional sweetener composition with improved time and/or flavor profile, which comprises at least one Natural and/or synthetic high-potency sweeteners in combination with: (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally at least one sweet taste improving composition and/or anti-caking agents.

根据特定具体实施态样，适当之「增量剂」系包括麦芽糊精(10DE，18DE或5DE)、玉米糖浆固形物(20或36DE)、蔗糖、果糖、葡萄糖、转化糖、山梨糖醇、木糖、核酮糖、甘露糖、木糖醇、甘露糖醇、半乳糖醇、赤藻糖醇、麦芽糖醇、乳糖醇、益寿糖(isomalt)、麦芽糖、塔格糖(tagatose)、乳糖、菊糖、甘油、丙二醇、多元醇、聚葡萄糖、果寡醣、纤维素及纤维素衍生物及诸如此类者及其混合物。此外，根据本发明再另一具体实施态样，砂糖(蔗糖)或其它有热量之甜味剂诸如结晶果糖、其它醣类或糖醇可作为增量剂，因其提供良好之内容物均匀性，但不会大幅增加热量。于一具体实施态样中，增量剂可作为甜味改善用组成物。According to a specific embodiment, suitable "bulking agents" include maltodextrin (10DE, 18DE or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, Xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose , inulin, glycerin, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives and the like and mixtures thereof. In addition, according to yet another embodiment of the present invention, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other sugars or sugar alcohols can be used as bulking agents because they provide good content uniformity , but without a substantial increase in heat. In a specific embodiment, the bulking agent can be used as a sweet taste improving composition.

本发明所使用词句「防结块剂」及「流动剂」系表示防止、减少、抑制或抑止至少一种天然及/或合成高效能甜味剂分子附着、黏附或接触其它天然及/或合成高效能甜味剂分子之任何组成物。或防结块剂可表示帮助内容物均匀度及均匀溶解的任何组成物。根据特定具体实施态样，防结块剂之非限制实例系包括塔塔粉、硅酸钙、二氧化硅、微晶纤维素(Avicel，FMC BioPolymer，Philadelphia，Pennsylvania)及磷酸三钙。于一具体实施态样中，该防结块剂存在于桌上型功能性甜味剂组成物中之量系该桌上型功能性甜味剂组成物之约0.001至约3重量％。The terms "anti-caking agent" and "flow agent" used in the present invention mean to prevent, reduce, inhibit or inhibit at least one natural and/or synthetic high-potency sweetener molecule from attaching, adhering to or contacting other natural and/or synthetic Any composition of high-potency sweetener molecules. Or an anti-caking agent may mean any composition that aids uniformity and uniform dissolution of the contents. According to certain embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop functional sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop functional sweetener composition.

桌上型功能性甜味剂组成物系呈现且包装成许多不同形式，本发明桌上型功能性甜味剂组成物可为技术界已知之任何形式。根据特定具体实施态样，非限制实例系包括粉末形式、颗粒形式、糖包、糖锭、糖袋、糖粒、方块、固体及液体。Tabletop functional sweetener compositions are presented and packaged in many different forms, and the tabletop functional sweetener compositions of the present invention may be in any form known in the art. Non-limiting examples include powder forms, granular forms, sugar packets, lozenges, sugar sachets, sugar pellets, cubes, solids, and liquids, according to certain embodiments.

于一具体实施态样中，桌上型功能性甜味剂组成物系包含单一份量(份量控制)糖包，包含有功能性甜味剂配方之干燥掺合物。干燥-掺合配方通常可包含粉末或颗粒。虽然桌上型功能性甜味剂糖包可为任何尺寸，但习用份量控制式桌上型甜味剂糖包的例示非限制实例系约2.5乘1.5英吋且装有约1克之甜度等于2茶匙砂糖(～8克)的甜味剂组成物。干燥-掺合桌上型功能性甜味剂配方中天然及/或合成高效能甜味剂之量会因不同天然及/或合成高效能甜味剂之不同效能而改变。特定具体实施态样中，干燥-掺合桌上型功能性甜味剂配方可包含量约该桌上型功能性甜味剂组成物之1％(w/w)至约10％(w/w)的天然及/或合成高效能甜味剂。In one embodiment, the tabletop functional sweetener composition comprises a single serving (portion control) sugar packet comprising a dry blend of the functional sweetener formulation. Dry-blending formulations may generally contain powders or granules. While tabletop functional sweetener packets can be any size, an illustrative, non-limiting example of a conventional portion control tabletop sweetener packet is about 2.5 by 1.5 inches and contains about 1 gram of sweetness equal to Sweetener composition with 2 teaspoons of granulated sugar (-8 grams). The amount of natural and/or synthetic high-potency sweetener in the dry-blended tabletop functional sweetener formulation will vary due to the different potencies of the different natural and/or synthetic high-potency sweeteners. In certain embodiments, dry-blended tabletop functional sweetener formulations may comprise from about 1% (w/w) to about 10% (w/w) of the tabletop functional sweetener composition. w) Natural and/or synthetic high-potency sweeteners.

固体桌上型功能性甜味剂具体实施态样系包括方块及糖锭。习用方块之非限制实例尺寸系等于标准之方糖，约为2.2×2.2×2.2cm3且重量约8克。于一具体实施态样中，固体桌上型甜味剂系为锭形或任何其它熟习此技术者已知之形式。The specific embodiment of the solid desktop functional sweetener includes cubes and lozenges. A non-limiting example of a conventional cube size is equivalent to a standard sugar cube, approximately 2.2 x 2.2 x 2.2 cm3 and weighs approximately 8 grams. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.

桌上型功能性甜味剂组成物亦可呈现液体形式，其中NHPS与液体载体组合。适用于液体桌上型功能性甜味剂之载剂的非限制实例系包括水、醇、多元醇、溶于水中之甘油基质或柠檬酸基质及其混合物。因为不同高效能甜味剂之效能不同，高效能甜味剂于液体桌上型功能性甜味剂配方中之量亦会改变。本发明所述或技术界已知之任何形式的桌上型功能性甜味剂组成物之甜度当量皆可改变以得到所需之甜度型廓。例如，桌上型功能性甜味剂组成物可包含相当于等量之固体糖的甜度。另一具体实施态样中，桌上型功能性甜味剂组成物可包含最高达等量糖之100倍的甜度。另一具体实施态样中，桌上型功能性甜味剂组成物可包含最高达等量糖之90倍、80倍、70倍、60倍、50倍、40倍、30倍、20倍、10倍、9倍、8倍、7倍、6倍、5倍、4倍、3倍及2倍的甜度。The tabletop functional sweetener composition can also be in liquid form, wherein the NHPS is combined with a liquid carrier. Non-limiting examples of suitable carriers for liquid tabletop functional sweeteners include water, alcohols, polyols, glycerin bases in water or citric acid bases, and mixtures thereof. Because different high-potency sweeteners have different potencies, the amount of high-potency sweetener in a liquid tabletop functional sweetener formulation will also vary. The sweetness equivalents of any form of tabletop functional sweetener composition described herein or known in the art can be varied to obtain a desired sweetness profile. For example, a tabletop functional sweetener composition may contain a sweetness equivalent to an equivalent amount of solid sugar. In another embodiment, the tabletop functional sweetener composition may contain up to 100 times the sweetness of an equivalent amount of sugar. In another specific embodiment, the table-top functional sweetener composition may contain up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times the sweetness.

于一具体实施态样中，桌上型功能性甜味剂组成物亦可调配用于特定用途，例如用于饮料、食品、药品、化妆品、草药/维生素、香烟及任何其它可经增甜之产品中。例如，用于烘烤之桌上型功能性甜味剂组成物可调配以具有附加保护剂，诸如封包剂。熟习桌上型甜味剂技术者即可明了其它形式。In a specific embodiment, the tabletop functional sweetener composition can also be formulated for specific purposes, such as for beverages, food, pharmaceuticals, cosmetics, herbs/vitamins, cigarettes and any other sweetened products product. For example, a tabletop functional sweetener composition for baking can be formulated with additional protective agents, such as encapsulating agents. Other forms will be apparent to those skilled in the tabletop sweetener art.

一般用以制造供糖包使用之粉末或颗粒功能性甜味剂配方的方法系包括流体化床附聚方法。用以制造桌上型甜味剂组成物之其它方法系一般技术者所熟知。A common method used to manufacture powdered or granular functional sweetener formulations for use in sugar packets involves fluidized bed agglomeration. Other methods for making tabletop sweetener compositions are well known to those of ordinary skill.

熟习此技术者应了解天然及/或合成高效能甜味剂之量及甜味改善用组成物、增量剂及/或防结块剂之量及类型可经修饰，以将桌上型甜味剂组成物之味道调整至所需之型廓及适于最终用途。Those skilled in the art will appreciate that the amount and type of natural and/or synthetic high-potency sweeteners and sweet taste improving compositions, bulking agents, and/or anti-caking agents can be modified to produce tabletop sweeteners. The taste of the flavor composition is adjusted to the desired profile and suits the end use.

桌上型甜味剂组成物及制造桌上型功能性甜味剂组成物之方法的特定具体实施态样系揭示于2006年6月19日由DuBois等人申请之美国临时申请案编号60/805,209中，其揭示整体以引用方式并入本文。Certain embodiments of tabletop sweetener compositions and methods of making tabletop functional sweetener compositions are disclosed in U.S. Provisional Application No. 60/2006 filed by DuBois et al. on June 19, 2006. 805,209, the disclosure of which is incorporated herein by reference in its entirety.

V.经口摄食之组成物V. Composition of oral ingestion

本发明所使用之「经口摄食之组成物」及「可增甜组成物」系同义词且表示与人或动物之口腔接触之物质，包括摄入口中且随后吐出之物质及饮用、食用、吞咽或摄取且在可接受范围内摄取时对人类或动物安全之物质。此等组成物系包括食品、饮料、药品、香烟、营养食品、口腔卫生/化妆产品及诸如此类者。此等产品之非限制实例系包括非碳酸及碳酸饮料，诸如可乐、姜汁汽水、沙士、西打(cider)、以水果调味之无酒精饮料(例如以柑橘类调味之无酒精饮料，诸如柠檬莱姆或柳橙)、粉状无酒精饮料及诸如此类者；由水果或蔬菜产生之果汁、包括压榨果汁或诸如此类者之果汁、含有果粒之果汁、水果饮料、果汁饮料、含果汁之饮料、含水果调味剂之饮料、蔬菜汁、含蔬菜之果汁及含水果及蔬菜之混合果汁；运动饮料、能量饮料、似水饮料及诸如此类饮料(例如含有天然或合成调味剂之水)；茶类或偏好型饮料，诸如咖啡、可可、红茶、绿茶、乌龙茶及诸如此类者；含牛乳成份之饮料，诸如牛乳饮料、含牛乳成份之咖啡、拿铁(caféau lait)、奶茶、水果牛乳饮料、酸奶、乳酸菌饮料或诸如此类者；乳制品；烘焙品；点心，诸如优格、果冻、饮用式果冻、布丁、巴伐利亚(Bavarian cream)、奶冻、蛋糕、布朗尼(brownies)、慕思及诸如此类者，在茶点时间或餐后食用之经增甜食品；冷冻食品；冷品，例如冰淇淋型，诸如冰淇淋、冰乳、奶冰(lacto-ice)及诸如此类者(其中甜味剂及各种其它类型原料添加于乳制品及形成之混合物搅动并冷冻之食品)及冰品，诸如雪花酪、冰点及诸如此类者(其中各种其它类型之原料添加于如糖般之液体且形成之混合物搅动并冷冻之食品)；冰淇淋；一般点心，例如烘烤点心或蒸食点心，诸如蛋糕、脆饼、饼干、豆馅包及诸如此类者；米制蛋糕及零食；桌上型产品；一般糖点，诸如口香糖(例如包括包含实质水不溶性、可嚼食胶基质，诸如人心果树胶或其取代物，包括吉隆胶(jetulong)、古特卡橡胶(guttakay rubber)或特定可食天然合成树脂或蜡的组成物)、硬糖、软糖、薄荷、牛轧糖、糖豆及诸如此类者；调味酱，包括经水果调味之调味酱、巧克力调味酱及诸如此类者；可食凝胶；奶油，包括白脱鲜奶油、面糊、发泡奶油及诸如此类者；果酱，包括草莓果酱、果酱(marmalade)及诸如此类者；面包，包括甜面包及诸如此类者或其它淀粉产品；香辛料；一般调味品，包括用于烤肉、烤鸡、烧烤及诸如此类者之经调味酱油，及蕃茄酱、调味酱、面汤及诸如此类者；加工农产品、畜产品或水产食品；加工肉产品，诸如香肠及诸如此类者；加压杀菌食品、腌菜、在酱油中沸煮之保藏食品、料理、小菜；零食，诸如洋芋片、小甜饼或诸如此类者；谷类产品；经口投药或使用于口腔之药物或准药物(例如维生素、咳嗽糖浆、咳嗽硬糖、嚼食药锭、氨基酸、苦味药物或药剂、酸化剂或诸如此类者)，其中该药物可为固体、液体、凝胶或气体形式，诸如丸粒、锭剂、喷剂、胶囊、糖浆、滴剂、扁囊剂、粉末及诸如此类者；个人护理产品，诸如其它使用于口腔之经口组成物，诸如口腔清新剂、含漱剂、口腔漱洗剂、牙膏、牙粉、洁牙剂(dentrifice)、口腔喷剂、牙齿增白剂及诸如此类者；饮食补充剂；香烟产品，包括有烟及无烟香烟产品，诸如鼻烟、香烟、烟斗及雪茄烟及所有形式之香烟，诸如烟丝、烟叶、烟茎、烟杆、已陈化之均质化烟叶、再生黏合剂及来自香烟粉、末及或其它片状、片粒或其它形式来源之再生香烟、由非香烟材料调配之香烟取代物、浸或嚼烟；动物饲料；及营养食品，包括可提供医药或健康益处之任一食品或部份食品，包括预防及治疗疾病(例如心血管疾病及血液中胆固醇浓度高、糖尿病、骨质疏松症、发炎或自体免疫病症)。As used herein, "orally ingestible composition" and "sweetened composition" are synonymous and mean substances that come into contact with the oral cavity of humans or animals, including substances that are ingested into the mouth and then spit out, as well as drinking, eating, swallowing or substances that are safe for humans or animals when ingested within an acceptable range. Such compositions include food, beverages, pharmaceuticals, cigarettes, nutraceuticals, oral hygiene/cosmetic products, and the like. Non-limiting examples of such products include non-carbonated and carbonated beverages such as cola, ginger ale, root root, cider, fruit-flavored non-alcoholic beverages (e.g., citrus-flavored non-alcoholic beverages such as lemon lime or orange), powdered non-alcoholic beverages and the like; juices derived from fruits or vegetables, including pressed juices or the like, fruit juices containing pieces of fruit, fruit drinks, juice drinks, drinks containing fruit juices , beverages containing fruit flavorings, vegetable juices, fruit juices containing vegetables and mixed fruit juices containing fruit and vegetables; sports drinks, energy drinks, water-like drinks and the like (e.g. water containing natural or synthetic flavorings); teas Or preferred beverages, such as coffee, cocoa, black tea, green tea, oolong tea and the like; beverages containing milk ingredients, such as milk beverages, coffee containing milk ingredients, latte (café au lait), milk tea, fruit milk drinks, yogurt, Lactic acid beverages or the like; dairy products; bakery products; desserts, such as yogurt, jellies, drinking jellies, puddings, Bavarian cream, panna cotta, cakes, brownies, mousses and the like, in Foods sweetened for tea time or after meals; frozen foods; cold products, e.g. ice cream type, such as ice cream, ice milk, lacto-ice and the like (in which sweeteners and various other types of ingredients are added in dairy products and resulting mixtures stirred and frozen) and ice products such as snow cheese, ice point and the like (foods in which various other types of ingredients are added to a liquid like sugar and the resulting mixture stirred and frozen) ; ice cream; general desserts, such as baked or steamed desserts, such as cakes, crackers, biscuits, bean paste and the like; rice cakes and snacks; table-top products; general confectionery, such as chewing gum (including for example Water-insoluble, chewable gum bases such as sapodilla gum or substitutes thereof, including jetulong, guttakay rubber or certain edible natural synthetic resins or waxes), hard candies, Fudge, mint, nougat, jelly beans and the like; sauces, including fruit-flavored sauces, chocolate sauces and the like; edible gels; cream, including buttercream, batters, foamed Butter and the like; Jams, including strawberry jam, marmalade and the like; Bread, including sweetbreads and the like or other starch products; Spices; Seasonings in general, including those for roast meats, chickens, barbecues and the like seasoned soy sauce, and ketchup, bechamel, noodle soup and the like; processed agricultural, animal or aquatic food; processed meat products, such as sausages and the like; retort food, pickles, boiled in soy sauce Preserved foods, dishes, side dishes; snacks, such as potato chips, cookies or the like; cereal products; medicaments or quasi-drugs (such as vitamins, cough syrups, cough candies, chewing tablets , amino acid, bitter drug or agent, acidulant, or the like), where the drug may be in solid, liquid, gel, or gaseous form, such as pellets, lozenges, sprays, capsules, syrups, drops, cachets , powders and the like; personal care products, such as other oral compositions for use in the oral cavity, such as mouth fresheners, gargles, oral rinses, toothpaste, tooth powder, dentrifice, mouth sprays, Teeth whiteners and the like; dietary supplements; tobacco products, including smoked and smokeless tobacco products, such as snuff, cigarettes, pipes and cigars and cigarettes in all forms, such as shredded tobacco, leaves, stems, rods, Aged homogenized tobacco leaves, reconstituted binders and reconstituted cigarettes from cigarette powder, powder and or other sources in sheet, tablet or other form, cigarette substitutes blended from non-cigarette materials, dipped or chewing tobacco; animals Feed; and nutraceuticals, including any food or portion of food that may provide medicinal or health benefits, including the prevention and treatment of diseases such as cardiovascular disease and high blood cholesterol levels, diabetes, osteoporosis, inflammatory or autoimmune disease).

通常，天然及/或合成高效能甜味剂存在于经增甜组成物中之量视特定类型之经增甜组成物及所需甜度而大幅变化。一般技术者可轻易找出甜味剂适于置入该经增甜组成物中的量。特定具体实施态样中，该至少一种天然及/或合成高效能甜味剂存在于经增甜组成物之量的范围系该经增甜组成物之约1至约5,000ppm且该至少一种甜味改善用组成物存在于经增甜组成物之量的范围系该经增甜组成物之约0.1至约100,000ppm。Generally, the amount of natural and/or synthetic high-potency sweeteners present in a sweetened composition will vary widely depending on the particular type of sweetened composition and the level of sweetness desired. Those of ordinary skill can readily find out the appropriate amount of sweetener to place into the sweetened composition. In certain embodiments, the at least one natural and/or synthetic high-potency sweetener is present in the sweetened composition in an amount ranging from about 1 to about 5,000 ppm of the sweetened composition and the at least one A sweet taste improving composition is present in the sweetened composition in an amount ranging from about 0.1 to about 100,000 ppm of the sweetened composition.

根据特定具体实施态样，适用于可增甜组成物之天然高效能甜味剂的量系包含有含量范围自约100ppm至约3,000ppm之瑞鲍迪苷A；自约50ppm至约3,000ppm之甜菊；自约50ppm至约3,000ppm之甜菊精；自约50ppm至约3,000ppm之罗汉果皂苷IV；自约50ppm至约3,000ppm之罗汉果皂苷V；自约50ppm至约3,000ppm之罗汉果甜味剂；自约5ppm至约300ppm之莫那汀(monatin)，自约5ppm至约200ppm奇异果甜蛋白；及自约50ppm至约3,000ppm之甘草酸单铵盐水合物。According to certain embodiments, the amount of natural high-potency sweetener suitable for sweetening compositions comprises rebaudioside A in an amount ranging from about 100 ppm to about 3,000 ppm; from about 50 ppm to about 3,000 ppm Stevia; from about 50 ppm to about 3,000 ppm of steviol; from about 50 ppm to about 3,000 ppm of mogroside IV; from about 50 ppm to about 3,000 ppm of mogroside V; from about 50 ppm to about 3,000 ppm of mogroside sweetener; from about 5 ppm to about 300 ppm of monatin, from about 5 ppm to about 200 ppm of thaumatin; and from about 50 ppm to about 3,000 ppm of monoammonium glycyrrhizinate hydrate.

根据特定具体实施态样，适用于可增甜组成物之合成高效能甜味剂的量系包含范围为约1ppm至约60ppm之阿力甜；自约10ppm至约600ppm之阿司巴甜；自约1ppm至约20ppm之纽甜；自约10ppm至约500ppm之醋磺内酯钾；自约50ppm至约5,000ppm之环己基氨基磺酸盐；自约10ppm至约500ppm之糖精；自约5ppm至约250ppm之三氯蔗糖；自约1ppm至约20ppm之N-〔N-〔3-(3-羟基-4-甲氧苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯；自约1ppm至约20ppm之N-〔N-〔3-(3-羟基-4-甲氧苯基)-3-甲基丁基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯；及自约1ppm至约20ppm之N-〔N-〔3-(3-甲氧-4-羟苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯。According to certain embodiments, the amount of synthetic high-potency sweetener suitable for use in the sweetenable composition comprises alitame ranging from about 1 ppm to about 60 ppm; aspartame from about 10 ppm to about 600 ppm; from From about 1 ppm to about 20 ppm of neotame; from about 10 ppm to about 500 ppm of acesulfame potassium; from about 50 ppm to about 5,000 ppm of cyclamate; from about 10 ppm to about 500 ppm of saccharin; from about 5 ppm to About 250ppm of sucralose; from about 1ppm to about 20ppm of N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L- Phenylalanine 1-methyl ester; from about 1 ppm to about 20 ppm of N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α -Aspartyl]-L-phenylalanine 1-methyl ester; and from about 1 ppm to about 20 ppm of N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl ]-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

于一具体实施态样中，经口摄食之组成物系包含碳酸饮料，其包含至少一种天然及/或合成高效能甜味剂、至少一种甜味改善用组成物及至少一种功能性成份；其中该至少一种天然及/或合成高效能甜味剂系包含瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、瑞鲍迪苷F、杜尔苷A、杜尔苷B，甜茶苷、甜菊、甜菊精、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、赛门苷、莫那汀(monatin)及其盐(莫那汀(monatin)SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐、奇异果甜蛋白、应乐果甜蛋白、马槟榔甜蛋白、布拉齐因(brazzein)、贺兰甜精、叶甘素、葛西非林(glycyphyllin)、根皮苷、三叶苷、贝诺苷(baiyunoside)、奥斯雷丁(osladin)、聚波朵苷(polypodoside)A、蝶卡苷(pterocaryoside)A、蝶卡苷(pterocaryoside)B、慕库若苷(mukurozioside)、弗米索苷(phlomisoside)I、甘草苷I、阿布索苷(abrusoside)A、青钱柳苷I、三氯蔗糖、醋磺内酯钾或其它盐、阿司巴甜、阿力甜、糖精、新橙皮苷二氢查尔酮、环己基氨基磺酸盐、纽甜、N-〔N-〔3-(3-羟基-4-甲氧苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-羟基-4-甲氧苯基)-3-甲基丁基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、N-〔N-〔3-(3-甲氧-4-羟苯基)丙基〕-L-α-天冬氨酰〕-L-苯基丙氨酸1-甲基酯、其盐或其组合物；其中该至少一种甜味改善用组合物系选自醣类、多元醇、氨基酸及其对应之盐类、聚氨基酸及其对应之盐类、糖酸及其对应之盐类、有机酸、无机酸、有机盐类，无机盐类，苦味化合物、调味剂、涩味化合物、聚合物、蛋白质或蛋白质水解物、界面活性剂、乳化剂、类黄酮、醇类及其组合物；且其中该至少一种功能性成份系包含至少一种维生素。甜味改善用组成物之具体实例系揭示于美国临时申请案编号60/739,302及60/739,124。In a specific embodiment, the composition for oral ingestion comprises a carbonated beverage comprising at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition and at least one functional composition; wherein the at least one natural and/or synthetic high-potency sweetener comprises rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside Baudioside F, dulside A, dulside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, simonoside, monatin (monatin) and its salts ( Monatin (monatin) SS, RR, RS, SR), curculin, glycyrrhizin and its salts, thaumatin, barutin, arepin, brazzein, Helan sweet essence, phyllin, glycyphyllin, phlorizin, trilobatin, baiyunoside, osladin, polypodoside A, butterfly card Glycoside (pterocaryoside) A, pterocaryoside (pterocaryoside) B, mukurozioside (mukurozioside), phlomisoside (phlomisoside) I, liquiritin I, abusoside (abrusoside) A, cinocaryoside I, three Sucralose, potassium acesulfame or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[N-[3 -(3-Hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3 -Hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3- (3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof or combinations thereof; wherein the at least one A composition for improving sweetness is selected from sugars, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts Classes, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and combinations thereof; and wherein the at least one functional The ingredients comprise at least one vitamin. Specific examples of sweet taste improving compositions are disclosed in US Provisional Application Nos. 60/739,302 and 60/739,124.

特定具体实施态样中，该至少一种功能性成份可能需要特别处理以掺入该功能性经增甜组成物。此点在该功能性经增甜组成物为水性且该至少一种功能性成份为疏水性时特别重要。将疏水性组成物掺入水溶液中之技术系一般技术者所熟知，其非限制实例系包括均质化、封包、乳化及添加安定剂、树胶及诸如此类者。In certain embodiments, the at least one functional ingredient may require special handling for incorporation into the functionally sweetened composition. This is especially important when the functional sweetened composition is aqueous and the at least one functional ingredient is hydrophobic. Techniques for incorporating hydrophobic compositions into aqueous solutions are well known to those of ordinary skill, non-limiting examples of which include homogenization, encapsulation, emulsification, and addition of stabilizers, gums, and the like.

特定具体实施态样中，制造该至少一种功能性成份于水性功能性经增甜组成物中之实质安定性分散液的方法系包含混合该至少一种功能性成份与该水性经口摄食之组成物以形成第一粒子分散液，加热该第一粒子分散液并将经加热之第一分散液粒子均质化，以得到水性功能性经增甜组成物，其包含粒度系自约0.1微米至约50微米范围之至少一种功能性成份的粒子。此方法系进一步揭于个别于2003年10月24日及2005年12月23日申请之美国申请案编号10/458,692及11/315,206，其揭示内容完全以引用方式并入本文。In certain embodiments, the method of making a substantially stable dispersion of the at least one functional ingredient in an aqueous functional sweetened composition comprises mixing the at least one functional ingredient with the aqueous oral ingestion Composition to form a first particle dispersion, heating the first particle dispersion and homogenizing the heated first dispersion particles to obtain an aqueous functional sweetened composition comprising a particle size range from about 0.1 microns Particles of at least one functional ingredient in the range of about 50 microns. This approach is further disclosed in US Application Serial Nos. 10/458,692 and 11/315,206, filed October 24, 2003 and December 23, 2005, respectively, the disclosures of which are incorporated herein by reference in their entirety.

该功能性甜味剂组成物及含彼之经口摄食组成物系用以提供超过基本营养之健康后处。例如，该等益处可为促进骨骼生长；降低骨质疏松症之风险；增进胞内调整；神经冲动传递、血液凝结、肌肉收缩及神经与心脏功能；及预防结肠癌、高血压及病原引发之感染。The functional sweetener composition and the oral ingestion composition containing it are used to provide health benefits beyond basic nutrition. For example, such benefits may be promoting bone growth; reducing the risk of osteoporosis; enhancing intracellular regulation; nerve impulse transmission, blood clotting, muscle contraction, and nerve and heart function; Infect.

附图说明Description of drawings

下面结合附图对本发明的具体实施方式作进一步详细的说明。The specific implementation manners of the present invention will be further described in detail below in conjunction with the accompanying drawings.

图1系为本发明具体实施态样之瑞鲍迪苷A多晶型物晶型1之粉末x-射线衍射扫描图，系为散射强度相对于散射角2θ之图；Fig. 1 is a powder x-ray diffraction scanning diagram of rebaudioside A polymorph crystal form 1 according to a specific embodiment of the present invention, which is a diagram of the scattering intensity relative to the scattering angle 2θ;

图2系为本发明具体实施态样之瑞鲍迪苷A多晶型物晶型2之粉末x-射线衍射扫描图，系为散射强度相对于散射角2θ之图；Fig. 2 is a powder x-ray diffraction scanning diagram of rebaudioside A polymorph crystal form 2 according to the embodiment of the present invention, which is a diagram of the scattering intensity relative to the scattering angle 2θ;

图3系为本发明具体实施态样之瑞鲍迪苷A多晶型物晶型3A之粉末x-射线衍射扫描图，系为散射强度相对于散射角2θ之图；Fig. 3 is a powder x-ray diffraction scanning diagram of rebaudioside A polymorph crystal form 3A according to a specific embodiment of the present invention, which is a diagram of the scattering intensity relative to the scattering angle 2θ;

图4系为本发明具体实施态样之瑞鲍迪苷A多晶型物晶型3B之粉末x-射线衍射扫描图，系为散射强度相对于散射角2θ之图；Fig. 4 is a powder x-ray diffraction scanning diagram of rebaudioside A polymorph crystal form 3B according to the embodiment of the present invention, which is a diagram of the scattering intensity relative to the scattering angle 2θ;

图5系为本发明具体实施态样之瑞鲍迪苷A多晶型物晶型4之粉末x-射线衍射扫描图，系为散射强度相对于散射角2θ之图。Fig. 5 is a powder x-ray diffraction scanning diagram of rebaudioside A polymorph crystal form 4 according to a specific embodiment of the present invention, which is a diagram of scattering intensity relative to scattering angle 2θ.

具体实施方式Detailed ways

本发明以下列实施例进一步说明，该等实施例完全不对其范围构成限制。相对地，应清楚地明了在详读本发明描述后，熟习此技术者可在不偏离本发明精神及/或所附申请专利范围之范围下得知其各种其它具体实施态样、修饰及同等物。除非另有陈述，否则％系以重量计。The invention is further illustrated by the following examples, which do not limit its scope in any way. Relatively, it should be clearly understood that after reading the description of the present invention, those skilled in the art can know its various other specific implementations, modifications and equivalents without departing from the spirit of the present invention and/or the scope of the appended patent scope. things. % are by weight unless otherwise stated.

实施例组AExample group A

实施例A1Example A1

A瑞鲍迪苷A低卡可乐饮料(甜度等于10％蔗糖)系使用100毫克之葡糖酸钙/份(～240毫升)、400ppm之瑞鲍迪苷A及3.5％赤藻糖醇制备。A rebaudioside A low-calorie cola drink (sweetness equal to 10% sucrose) is prepared using 100 mg calcium gluconate per serving (~240 ml), 400 ppm rebaudioside A and 3.5% erythritol .

实施例A2Example A2

瑞鲍迪苷A低卡柠檬莱姆饮料(甜度等于10％蔗糖)系使用100毫克之葡糖酸钙/份(～240毫升)、400ppm之瑞鲍迪苷A及3.5％赤藻糖醇制备。Rebaudioside A low-calorie lemon lime drink (sweetness equal to 10% sucrose) uses 100 mg of calcium gluconate per serving (~240 ml), 400 ppm of rebaudioside A and 3.5% erythritol preparation.

实施例A3Example A3

市售Minute Maid Orange Juice(100％果汁产品)以360ppm瑞鲍迪苷A/柠檬酸盐组成物稀释1∶1。产物含有100毫克之葡糖酸钙/份(～240毫升)及180ppm瑞鲍迪苷A(等于5％蔗糖)。Commercially available Minute Maid Orange Juice (100% fruit juice product) was diluted 1:1 with 360 ppm rebaudioside A/citrate composition. The product contained 100 mg calcium gluconate per serving (-240 ml) and 180 ppm rebaudioside A (equivalent to 5% sucrose).

实施例A4Example A4

市售Nestea Cool Lemon Iced Tea产品以360ppm瑞鲍迪苷A/柠檬酸盐组成物稀释1∶1.产物含有100毫克之葡糖酸钙/份(～240毫升)及180ppm之瑞鲍迪苷A(等于5％蔗糖)。The commercially available Nestea Cool Lemon Iced Tea product is diluted 1:1 with 360ppm rebaudioside A/citrate composition. The product contains 100mg calcium gluconate/serving (~240ml) and 180ppm rebaudioside A (equivalent to 5% sucrose).

以下实施例B1-B3、C1-C3、D、E1至E3及F系说明根据本发明特定具体实施态样制造经纯化瑞鲍迪苷A之方法：The following Examples B1-B3, C1-C3, D, E1 to E3 and F illustrate the method of manufacturing purified rebaudioside A according to certain embodiments of the present invention:

实施例组BExample group B

表2实施例B1至3之总表Summary of Table 2 Embodiments B1 to 3

粗制瑞鲍迪苷A(克)Crude rebaudioside A (g)  乙醇(95％)(毫升)Ethanol (95%) (ml)  溶剂甲醇(99％)(毫升)Solvent methanol (99%) (ml)  水(毫升)water (ml)  加热T(℃)Heating T(℃)  干燥T(℃)Dry T(℃)  产量(克)Yield (grams)  HPLC纯度(重量/重量％)HPLC Purity (w/w%)  B1B1400400  12001200  400400  320320  5050  5050  130130  98.998.9  B2B2100100  320320  120120  5050  30-4030-40  6060  7272  98.398.3  B3B35050  160160  6060  2525  ～30~30  6060  27.327.3  98.298.2

实施例B1Example B1

粗制瑞鲍迪苷A(77.4％纯度)混合物系得自市售来源。杂质(6.2％甜菊精、5.6％瑞鲍迪苷C、0.6％瑞鲍迪苷F、1.0％其它甜菊糖苷、3.0％瑞鲍迪苷D、4.9％瑞鲍迪苷B、0.3％甜菊双糖苷)系基于干重使用HPLC鉴定及定量，水含量4.7％。Crude Rebaudioside A (77.4% purity) mixture was obtained from a commercial source. Impurities (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other steviol glycosides, 3.0% rebaudioside D, 4.9% rebaudioside B, 0.3% steviolbioside ) was identified and quantified using HPLC on a dry weight basis with a water content of 4.7%.

粗制瑞鲍迪苷A(400g)、乙醇(95％，1200毫升)、甲醇(99％，400毫升)及水(320毫升)结合并加热至50℃历经10分钟。澄清溶液冷却至22℃历经16小时。滤出白色结晶且以乙醇洗涤两次(2×200毫升，95％)且于真空炉中在50℃于减压(20毫米)下干燥16至24小时。Crude rebaudioside A (400 g), ethanol (95%, 1200 mL), methanol (99%, 400 mL) and water (320 mL) were combined and heated to 50° C. for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 200 mL, 95%) and dried in a vacuum oven at 50° C. under reduced pressure (20 mm) for 16 to 24 hours.

实质纯之瑞鲍迪苷A的最终组成物(130克)包含98.91％瑞鲍迪苷A、0.06％甜菊精、0.03％瑞鲍迪苷C、0.12％瑞鲍迪苷F、0.13％其它甜菊糖苷、0.1％瑞鲍迪苷D、0.49％瑞鲍迪苷B及0.03％甜菊双糖苷，皆以重量计。The final composition (130 g) of substantially pure rebaudioside A comprises 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other stevia Glycosides, 0.1% rebaudioside D, 0.49% rebaudioside B, and 0.03% rebaudioside are all by weight.

实施例B2Example B2

粗制瑞鲍迪苷A(80.37％)系得自市售来源。杂质(6.22％甜菊精、2.28％瑞鲍迪苷C、0.35％杜尔苷、0.78％瑞鲍迪苷F、0.72％其它甜菊糖苷、3.33％瑞鲍迪苷B、0.07％甜菊双糖苷)系基于干重以HPLC鉴定，水含量3.4％。Crude rebaudioside A (80.37%) was obtained from a commercial source. Impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07% steviolbioside) Water content 3.4% as identified by HPLC on a dry weight basis.

粗制瑞鲍迪苷A(100克)、乙醇(95％，320毫升)、甲醇(99％，120毫升)及水(50毫升)结合并加热至30-40℃历经10分钟。澄清溶液冷却至22℃历经16小时。滤出白色结晶且以乙醇洗涤两次(2×50毫升，95％)。湿滤渣(88克)于乙醇中浆化(95％，1320毫升)历经16小时，过滤，以乙醇洗涤(95％，2×100毫升)并于真空炉中在60℃于减压(20毫米)下干燥16至24小时。Crude rebaudioside A (100 g), ethanol (95%, 320 mL), methanol (99%, 120 mL) and water (50 mL) were combined and heated to 30-40 °C for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 50 mL, 95%). The wet filter residue (88 g) was slurried in ethanol (95%, 1320 ml) for 16 hours, filtered, washed with ethanol (95%, 2 x 100 ml) and vacuumed in a vacuum oven at 60 °C under reduced pressure (20 mm ) for 16 to 24 hours.

实质纯之瑞鲍迪苷A的最终组成物(72克)包含98.29％瑞鲍迪苷A、0.03％甜菊精、0.02％瑞鲍迪苷C、0.17％瑞鲍迪苷F、0.06％瑞鲍迪苷D及1.09％瑞鲍迪苷B。HPLC未侦得甜菊双糖苷。The final composition (72 grams) of substantially pure rebaudioside A comprises 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% rebaudioside Diglycoside D and 1.09% rebaudioside B. Steviolbioside was not detected by HPLC.

实施例B3Example B3

粗制瑞鲍迪苷A(80.37％)系得自市售来源。杂质(6.22％甜菊精、2.28％瑞鲍迪苷C、0.35％杜尔苷、0.78％瑞鲍迪苷F、0.72％其它甜菊糖苷、3.33％瑞鲍迪苷B、0.07％甜菊双糖苷)系基于干重以HPLC鉴定，水含量3.4％。Crude rebaudioside A (80.37%) was obtained from a commercial source. Impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07% steviolbioside) Water content 3.4% as identified by HPLC on a dry weight basis.

粗制瑞鲍迪苷A(50克)、乙醇(95％，160毫升)、甲醇(99％，60毫升)及水(25毫升)结合且加热至约30℃历经10分钟。澄清溶液冷却至22℃历经16小时。滤出白色结晶且以乙醇洗涤两次(2×25毫升，95％)。湿滤渣(40克)于甲醇中浆化(99％，600毫升)历经16小时，过滤，以甲醇洗涤(99％，2×25毫升)并于真空炉中在60℃于减压(20毫米)下干燥16至24小时。Crude rebaudioside A (50 g), ethanol (95%, 160 mL), methanol (99%, 60 mL) and water (25 mL) were combined and heated to about 30°C for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 25 mL, 95%). The wet filter residue (40 g) was slurried in methanol (99%, 600 mL) for 16 hours, filtered, washed with methanol (99%, 2 x 25 mL) and vacuumed in a vacuum oven at 60 °C under reduced pressure (20 mm ) for 16 to 24 hours.

实质纯之瑞鲍迪苷A的最终组成物(27.3g)包含98.22％瑞鲍迪苷A、0.04％甜菊精、0.04％瑞鲍迪苷C、0.18％瑞鲍迪苷F、0.08％瑞鲍迪苷D及1.03％瑞鲍迪苷B。HPLC未侦得甜菊双糖苷。The final composition (27.3 g) of substantially pure rebaudioside A comprises 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% rebaudioside Diglycoside D and 1.03% rebaudioside B. Steviolbioside was not detected by HPLC.

实施例组CExample group C

表3：实施例C1至3之总表Table 3: Summary of Examples C1 to 3

实施例C1Example C1

粗制瑞鲍迪苷A之混合物(80.37％纯度，5克)、乙醇(95％，15毫升)、甲醇(5毫升)及水(3.5毫升)结合并加热至回流历经10分钟。澄清溶液于搅拌下冷却至22℃历经16小时。滤出白色结晶产物，以乙醇：甲醇混合物(5.0毫升，3∶1，体积/体积)洗涤两次且于真空炉中于50℃在减压(20毫米)下干燥16至24小时，产生2.6克之经纯化产物(藉HPLC＞99％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (3.5 mL) was combined and heated to reflux for 10 min. The clear solution was cooled to 22°C with stirring for 16 hours. The white crystalline product was filtered off, washed twice with ethanol:methanol mixture (5.0 mL, 3:1, v/v) and dried in a vacuum oven at 50 °C under reduced pressure (20 mm) for 16 to 24 hours to yield 2.6 grams of purified product (>99% by HPLC).

实施例C2Example C2

粗制瑞鲍迪苷A之混合物(80.37％纯度，5克)、乙醇(95％，15毫升)、甲醇(5毫升)及水(4.0毫升)结合并加热至回流历经10分钟。澄清溶液于搅拌下冷却至22℃历经16小时。滤出白色结晶产物，以乙醇∶甲醇混合物(5.0毫升，3∶1，体积/体积)洗涤两次且于真空炉中于50℃在减压(20毫米)下干燥16至24小时产生2.3克之经纯化产物(藉HPLC＞99％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (4.0 mL) was combined and heated to reflux for 10 min. The clear solution was cooled to 22°C with stirring for 16 hours. The white crystalline product was filtered off, washed twice with ethanol:methanol mixture (5.0 mL, 3:1, v/v) and dried in a vacuum oven at 50° C. under reduced pressure (20 mm) for 16 to 24 hours to yield 2.3 g of The product was purified (>99% by HPLC).

实施例C3Example C3

粗制瑞鲍迪苷A之混合物(80.37％纯度，5克)、乙醇(95％，16毫升)、甲醇(6毫升)及水(2.5毫升)结合并加热至回流历经10分钟。澄清溶液冷却至22℃历经2小时。期间开始出现结晶。混合物于室温搅拌16小时。滤出白色结晶产物，以乙醇∶甲醇混合物(5.0毫升，8∶3，体积/体积)洗涤两次且于真空炉中于50℃在减压(20毫米)下干燥16至24小时，产生3.2克之经纯化产物(藉HPLC＞98％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 16 mL), methanol (6 mL) and water (2.5 mL) was combined and heated to reflux for 10 minutes. The clear solution was cooled to 22°C for 2 hours. Crystallization began to appear during this period. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered off, washed twice with ethanol:methanol mixture (5.0 mL, 8:3, v/v) and dried in a vacuum oven at 50° C. under reduced pressure (20 mm) for 16 to 24 hours to yield 3.2 grams of purified product (>98% by HPLC).

实施例DExample D

表4：实施例D之总表Table 4: Summary of Example D

粗制瑞鲍迪苷A之混合物(80.37％纯度，50克)、乙醇(95％，160毫升)及水(40毫升)结合并加热至回流历经30分钟。混合物随之冷却至环境温度历经16-24小时。滤出白色结晶产物，以乙醇洗涤两次(95％，25毫升)且于真空炉中在60℃于减压(20毫米)下干燥16至24小时，以产生19.8克之经纯化产物(藉HPLC为99.5％)。A mixture of crude rebaudioside A (80.37% purity, 50 g), ethanol (95%, 160 mL) and water (40 mL) was combined and heated to reflux for 30 minutes. The mixture was then cooled to ambient temperature over 16-24 hours. The white crystalline product was filtered off, washed twice with ethanol (95%, 25 mL) and dried in a vacuum oven at 60° C. under reduced pressure (20 mm) for 16 to 24 hours to yield 19.8 g of the purified product (by HPLC is 99.5%).

实施例组EExample group E

表5：实施例E1至3之总表Table 5: Summary of Examples E1 to 3

  粗制瑞鲍迪苷A(克)Crude rebaudioside A (g)  乙醇(95％)(毫升)Ethanol (95%) (ml)  有机辅溶剂(毫升)Organic co-solvent (ml)  水(毫升)water (ml)  甲醇浆液(毫升)Methanol slurry (ml)  产量(克)Yield (grams)  HPLC纯度(％)HPLC Purity (%)  E1E1  5050  160160  甲醇(60)Methanol (60)  2525  200200  12.712.7  ＞97＞97  E2E2  5050  160160  甲醇(60)Methanol (60)  2525  300300  18.618.6  ＞97＞97  E3E3  5050  160160  甲醇(60)Methanol (60)  2525  350350  22.222.2  ＞97＞97

实施例E1Example E1

粗制瑞鲍迪苷A之混合物(41％纯度，50克)、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)及水(25毫升)于22℃搅拌结合。于5至20小时内结晶析出白色产物。混合物另外搅拌48小时。滤出白色结晶产物且以乙醇洗涤两次(95％，25毫升)。白色结晶产物之湿滤渣随后于甲醇中浆化(99.8％，200毫升)历经16小时，过滤，以甲醇洗涤两次(99.8％，25毫升)且于真空炉中在60℃于减压(20毫米)下干燥16至24小时，产生12.7克之经纯化产物(藉HPLC＞97％)。A mixture of crude rebaudioside A (41% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) was stirred and combined at 22°C. A white product crystallizes out within 5 to 20 hours. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). The wet residue of the white crystalline product was then slurried in methanol (99.8%, 200 mL) for 16 h, filtered, washed twice with methanol (99.8%, 25 mL) and vacuum oven at 60 °C under reduced pressure (20 mm) for 16 to 24 hours to yield 12.7 g of purified product (>97% by HPLC).

实施例E2Example E2

粗制瑞鲍迪苷A之混合物(48％纯度，50克)、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)及水(25毫升)于22℃下藉搅拌结合。于3至6小时结晶析出白色产物。混合物另外搅拌48小时。滤出白色结晶产物且以乙醇洗涤两次(95％，25毫升)。白色结晶产物之湿滤渣随后于甲醇中浆化(99.8％，300毫升)历经16小时，过滤，以甲醇洗涤两次(99.8％，25毫升)并于真空炉中在60℃于减压(20毫米)下干燥16至24小时，产生18.6克之经纯化产物(藉HPLC＞97％)。A mixture of crude rebaudioside A (48% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) was combined under stirring at 22°C. A white product crystallized out over 3 to 6 hours. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). The wet residue of the white crystalline product was then slurried in methanol (99.8%, 300 mL) for 16 h, filtered, washed twice with methanol (99.8%, 25 mL) and vacuum oven at 60 °C under reduced pressure (20 mm) for 16 to 24 hours to yield 18.6 g of purified product (>97% by HPLC).

实施例E3Example E3

粗制瑞鲍迪苷A之混合物(55％纯度，50克)、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)及水(25毫升)于22℃下藉搅拌结合。白色产物于15至30分钟内结晶析出。混合物另外搅拌48小时。滤出白色结晶产物且以乙醇洗涤两次(95％，25毫升)。白色结晶产物之湿滤渣于甲醇中浆化(99.8％，350毫升)历经16小时，过滤，以甲醇洗涤两次(99.8％，25毫升)并于真空炉中在60℃于减压(20毫米)下干燥16至24小时，产生22.2克之经纯化产物(藉HPLC＞97％)。A mixture of crude rebaudioside A (55% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) was combined under stirring at 22°C. The white product crystallized out within 15 to 30 minutes. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). The wet residue of the white crystalline product was slurried in methanol (99.8%, 350 mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL) and vacuum oven at 60°C under reduced pressure (20 mm ) for 16 to 24 hours to yield 22.2 g of purified product (>97% by HPLC).

实施例FExample F

瑞鲍迪苷A之溶液(藉HPLC纯度＞97％)系借着于40℃搅拌该混合物5分钟而于二次蒸馏水中制备(12.5克于50毫升中，25％浓度)。藉由立即使用该澄清溶液以Lab-Plant喷雾干燥器SD-04仪器(Lab-Plant Ltd.，West Yorkshire，U.K.)进行喷雾干燥而非晶型瑞鲍迪苷A多晶型物。该溶液系经由进料泵送入喷嘴雾化器，其借助固定氮/空气流动将其雾化成液滴喷雾。在干燥舱中于控制温度条件(约90至约97℃)及气流条件下自液滴蒸发湿气，形成干燥粒子。此干燥粉末(11-12克，H2O 6.74％)连续地自干燥舱卸出且收集于瓶中。于室温决定于水中之溶解度＞35.0％。A solution of rebaudioside A (purity >97% by HPLC) was prepared in double distilled water (12.5 g in 50 ml, 25% strength) by stirring the mixture at 40° C. for 5 minutes. The amorphous rebaudioside A polymorph was spray dried by immediately using the clear solution with a Lab-Plant Spray Dryer SD-04 instrument (Lab-Plant Ltd., West Yorkshire, U.K.). The solution was fed via a feed pump into a nozzle atomizer which atomized it into a droplet spray with a constant nitrogen/air flow. Moisture is evaporated from the droplets in a drying chamber under controlled temperature conditions (about 90 to about 97° C.) and air flow conditions to form dry particles. This dry powder (11-12 grams, H2O 6.74%) was continuously discharged from the drying chamber and collected in bottles. The solubility in water determined at room temperature is >35.0%.

实施例组GExample group G

实施例组G所制备之试样的官能评估系类似前述者于以下方法下进行。此试验方法中，不吞咽任何试样。所有试样皆吐出且在品尝后以水润洗口腔。在感受最大甜味后立即吐出试样，以水润洗口腔并测量甜度衰减率(「甜味留存」)，其中注意在水润洗后3至4分钟之甜度。完成试样品尝后，嚼食咸牡蛎脆饼之后以水润洗，在品尝下个试样之前至少经过5分钟。食品及饮料官能评估评审团使用以下评级来评估甜味留存：0＝无甜味留存，1＝极轻度甜味留存，2＝轻度甜味留存，3＝中度甜味留存，4＝中高度甜味留存，5＝高度甜味留存。The sensory evaluation of the samples prepared in Example Group G was carried out in the following manner similar to the above. In this test method, no sample is swallowed. All samples were spit out and mouth rinsed with water after tasting. Spit out the sample immediately after maximum sweetness perception, rinse the mouth with water and measure the sweetness decay rate ("sweetness linger"), noting the sweetness 3 to 4 minutes after the water rinse. After tasting the samples, rinse with water after chewing on the salty oyster crackers and allow at least 5 minutes to pass before tasting the next sample. The Food and Beverage Sensory Evaluation Panel evaluates sweetness linger using the following ratings: 0 = no sweetness linger, 1 = very light sweetness linger, 2 = mild sweetness linger, 3 = moderate sweetness linger, 4 = Moderately high sweetness linger, 5 = high sweetness linger.

此方法所观察之蔗糖「甜味留存」评估系定义为0。500ppm之REBA对照试样之甜味留存系定义为5。实验试样系以相同方法测试，终止在试样之间保留充分时间，以确定感官系统再次平衡。在实验期间容许且鼓励重新品尝对照试样。The evaluation of sucrose "sweetness retention" observed by this method is defined as 0. The sweetness retention of the 500 ppm REBA control sample is defined as 5. Experimental samples were tested in the same manner, with sufficient time left between samples to ascertain that the sensory system had re-equilibrated. Re-tasting of the control samples was allowed and encouraged during the experiment.

在两对照组及添加甜味改善用添加剂之间对起始及/或甜味留存进行比较味道试验。A comparative taste test was carried out between the two control groups and the addition of sweet taste improving additives for the onset and/or sweetness lingering.

对照试样control sample

REBA系为具有极纯净风味型廓(即，仅有甜味)及可接受之甜味起始率，但具有明显大于醣类甜味剂之甜味留存的天然无热量甜味剂。REBAs are natural non-caloric sweeteners with a very clean flavor profile (ie, sweetness only) and acceptable sweetness onset, but with a sweetness linger significantly greater than sugar sweeteners.

评估配方改变对于柠檬酸/柠檬酸钾组成物中400ppm REBA(等于8克蔗糖)(相当于低卡柠檬莱姆饮料)甜味留存的影响。此溶液之甜味留存评级经评定为5。The effect of formulation changes on sweetness retention of 400 ppm REBA (equivalent to 8 grams of sucrose) in a citric acid/potassium citrate composition (equivalent to a diet lemon lime drink) was evaluated. The sweetness lingering rating of this solution was rated as 5.

8克糖溶解于100毫升柠檬酸盐缓冲剂。此对照试样之甜味留存评级经评定为0。8 g of sugar was dissolved in 100 ml of citrate buffer. The sweetness lingering rating of this control sample was rated as 0.

以下实施例G1至51系说明本发明特定具体实施态样之瑞鲍迪苷A与甜味改善用组成物的组合物：The following examples G1 to 51 illustrate the composition of rebaudioside A and the composition for improving sweet taste in specific embodiments of the present invention:

实施例G1Example G1

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,250ppm之海藻糖随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,250 ppm trehalose was then mixed with the basic solution. The sweetness linger of this solution was rated as 2.

实施例G2Example G2

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。10,000ppm果寡醣(55％)随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 10,000 ppm fructo-oligosaccharide (55%) was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G3Example G3

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。200ppm西尼型阿拉伯胶随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 200 ppm Sydney-type gum arabic was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G4Example G4

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2,500ppm β-环糊精随之与基本溶液混合。此溶液之甜味留存经评定为3。实施例G5400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2,500 ppm β-cyclodextrin was then mixed with the base solution. The sweetness linger of this solution was rated as 3. Example G5

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。5,000ppm甘油随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 5,000 ppm glycerin was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G6Example G6

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2,500ppm之Fibersol-2随之与基本溶液混合。此溶液之甜味留存经评定为1。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2,500 ppm of Fibersol-2 was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例G7Example G7

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。125ppm胶原(未经调味明胶)随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 125 ppm collagen (unflavored gelatin) was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G8Example G8

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2,000ppm胶原(未经调味明胶)随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2,000 ppm collagen (unflavored gelatin) was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G9Example G9

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。10,000ppm之D-塔格糖(tagatose)随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 10,000 ppm of D-tagatose was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G10Example G10

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。150ppm之氯化钠随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 150 ppm of sodium chloride was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G11Example G11

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。150ppm之氯化钾随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 150 ppm potassium chloride was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G12Example G12

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。300ppm之磷酸二氢钾随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 300 ppm potassium dihydrogen phosphate was then mixed with the basic solution. The sweetness linger of this solution was rated as 3.

实施例G13Example G13

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。10,000ppm至20,000ppm之KH2PO4随之与基本溶液混合。此溶液之甜味留存经评定为2。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 10,000ppm to 20,000ppm of KH2PO4 is then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G14Example G14

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。500ppm之葡糖酸钠随之与基本溶液混合。此溶液之甜味留存经评定为4。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 500 ppm of sodium gluconate was then mixed with the base solution. The sweetness linger of this solution was rated as 4.

实施例G15Example G15

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。125至500ppm之酒石酸钾单水合物随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 125 to 500 ppm of potassium tartrate monohydrate is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G16Example G16

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。500ppm之酒石酸钠二水合物随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 500 ppm of sodium tartrate dihydrate was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G17Example G17

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。310至1,250ppm之葡庚糖酸，钠盐随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 310 to 1,250 ppm of glucoheptonic acid, sodium salt is then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G18Example G18

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。250至500ppm之L-乳酸钠随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 250 to 500 ppm of sodium L-lactate is then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G19Example G19

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,000ppm之L-乳酸钠随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,000 ppm of sodium L-lactate was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G20Example G20

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。600至800ppm之苹果酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 600 to 800 ppm of malic acid is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G21Example G21

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。500ppm之羟基柠檬酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 500 ppm of hydroxycitric acid was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G22Example G22

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。500ppm之水杨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 500 ppm of salicylic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G23Example G23

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,000ppm之水杨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,000 ppm of salicylic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G24Example G24

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。112ppm之咖啡酸随之与基本溶液混合。此溶液之甜味留存经评定为1。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 112 ppm of caffeic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例G25Example G25

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。250ppm之琥珀酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 250 ppm of succinic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G26Example G26

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。比例为80∶20(重量/重量)之柠檬酸/苹果酸随之与基本溶液混合。此溶液之甜味留存经评定为4。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. Citric acid/malic acid in a ratio of 80:20 (w/w) was then mixed with the base solution. The sweetness linger of this solution was rated as 4.

实施例G27Example G27

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。125ppm之2，4-二羟基苯甲酸随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 125 ppm of 2,4-dihydroxybenzoic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G28Example G28

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。250ppm之2，4-二羟基苯甲酸随之与基本溶液混合。此溶液之甜味留存经评定为1。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 250 ppm of 2,4-dihydroxybenzoic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例G29Example G29

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。100ppm之D/L丙氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 100 ppm D/L alanine was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G30Example G30

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。100ppm之茶氨酸随之与基本溶液混合。此溶液之甜味留存经评定为1。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 100 ppm of theanine was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例G31Example G31

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。5,000ppm至10,000ppm之甘氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 5,000 ppm to 10,000 ppm of glycine is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G32Example G32

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2,500ppm之肌酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2,500ppm of creatine is then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G33Example G33

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。620ppm至5,000ppm之L-丝氨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 620 ppm to 5,000 ppm of L-serine is then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G34Example G34

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,250ppm至2,500ppm之葡糖胺盐酸盐随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,250 ppm to 2,500 ppm of glucosamine hydrochloride is then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G35Example G35

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2,500ppm至5,000ppm之牛磺酸随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2,500 ppm to 5,000 ppm of taurine is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G36Example G36

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,000ppm至2,000ppm之聚丙二醇藻酸酯(PGA)随之与基本溶液混合。此溶液之甜味留存经评定为5。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,000 ppm to 2,000 ppm of polypropylene glycol alginate (PGA) is then mixed with the base solution. The sweetness linger of this solution was rated as 5. This formulation was found to have a sugar-like taste profile.

实施例G37Example G37

制备两溶液。各将400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。78ppm至156ppm及1,250ppm之可溶性水稻蛋白质随之与个别基本溶液混合。此等溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。Two solutions were prepared. Dissolve 400 ppm of REBA in the citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 78 ppm to 156 ppm and 1,250 ppm of soluble rice protein were then mixed with the respective base solutions. The sweetness linger of these solutions was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G38Example G38

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。312ppm至625ppm之可溶性水稻蛋白质随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 312 ppm to 625 ppm of soluble rice protein was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G39Example G39

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。25ppm之柚苷随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 25 ppm of naringin was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G40Example G40

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1.2ppm之奎宁随之与基本溶液混合。此溶液之甜味留存经评定为4。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1.2 ppm of quinine was then mixed with the base solution. The sweetness linger of this solution was rated as 4.

实施例G41Example G41

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。125ppm之经酶修饰之芸香苷Sanmelin^TM AO(San-Ei Gen F.F.I.，Inc.，Osaka，Japan)随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 125 ppm of enzyme-modified rutin Sanmelin^™ AO (San-Ei Gen FFI, Inc., Osaka, Japan) was then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例G42Example G42

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。250ppm之经酶修饰之芸香苷Sanmelin^TM AO(San-Ei Gen F.F.I.，Inc.，Osaka，Japan)随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 250 ppm of enzyme-modified rutin Sanmelin^™ AO (San-Ei Gen FFI, Inc., Osaka, Japan) was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G43Example G43

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1.2ppm之白千层醇随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1.2 ppm of melaleucaol was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G44Example G44

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。625ppm之葡萄皮萃取物随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 625 ppm of grape skin extract was then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例G45Example G45

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。625ppm之Symrise^TM Nature Flavor Mask for Sweeteners，164126(Symrise^TM，Holzminden，Germany)随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 625 ppm of Symrise^™ Nature Flavor Mask for Sweeteners, 164126 (Symrise^™ , Holzminden, Germany) was then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例G46Example G46

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1,250ppm至2,500ppm之Symrise^TM Nature Flavor Mask for Sweeteners，164126(Symrise^TM，Holzminden，Germany)随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1,250 ppm to 2,500 ppm of Symrise^™ Nature Flavor Mask for Sweeteners, 164126 (Symrise^™ , Holzminden, Germany) was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例G47Example G47

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2ppm之天然Advantage^TM Bitterness Blocker 9(Nature Advantage，Freehold，New Jersey，U.S.A.)随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2 ppm of Natural Advantage^™ Bitterness Blocker 9 (Nature Advantage, Freehold, New Jersey, USA) was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例G48Example G48

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。1ppm至2ppm之天然Advantage^TM Bitterness Blocker 2(Nature Advantage，Freehold，New Jersey，U.S.A.)随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 1 ppm to 2 ppm of Natural Advantage^™ Bitterness Blocker 2 (Nature Advantage, Freehold, New Jersey, USA) was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G49Example G49

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。2ppm之天然Advantage^TM Bitterness Blocker 1(Nature Advantage，Freehold，New Jersey，U.S.A.)随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 2 ppm of Natural Advantage^™ Bitterness Blocker 1 (Nature Advantage, Freehold, New Jersey, USA) was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例G50Example G50

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。4ppm至8ppm之天然Advantage^TM Bitterness Blocker 10(Nature Advantage，Freehold，New Jersey，U.S.A.)随之与基本溶液混合。此溶液之甜味留存经评定为2。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 4 ppm to 8 ppm of Natural Advantage^™ Bitterness Blocker 10 (Nature Advantage, Freehold, New Jersey, USA) was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例G51Example G51

400ppm之REBA溶解于相当于低卡柠檬莱姆饮料之柠檬酸/柠檬酸钾组成物。25ppm之AMP随之与基本溶液混合。此溶液之甜味留存经评定为3。400ppm of REBA is dissolved in a citric acid/potassium citrate composition equivalent to a low-calorie lemon lime drink. 25 ppm of AMP was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例组HExample Group H

甜味改善用组成物与REBA溶液组合以决定其对甜味留存之影响。筛选起始试样或进一步稀释物，以鉴定恰超过极限值之浓度，本发明定义为「近极限值浓度」。该近极限值添加剂浓度，评估6-至100-倍高之添加剂浓度(视异味强度而定)及中度添加剂浓度(介于该近极限值及较高添加剂浓度之间)以决定对REBA溶液之甜味留存的影响。Composition for improving sweet taste was combined with REBA solution to determine its effect on sweet taste lingering. Initial samples or further dilutions are screened to identify concentrations just above the limit, defined herein as "near-limit concentrations". The near-limit value additive concentration, evaluate 6- to 100-fold higher additive concentration (depending on the intensity of the odor) and moderate additive concentration (between the near-limit value and the higher additive concentration) to determine the REBA solution The effect of sweetness retention.

在添加三种浓度之添加剂之前，先制备于磷酸溶液(75％)中500ppm REBA于pH 2.5与磷酸或pH 3.1与柠檬酸及柠檬酸钾之配方。A formulation of 500 ppm REBA in phosphoric acid solution (75%) at pH 2.5 with phosphoric acid or pH 3.1 with citric acid and potassium citrate was prepared prior to addition of the three concentrations of additive.

之后使用采用实施例组G所述方法之官能评估来评估该REBA溶液之甜味留存。The sweetness lingering of the REBA solution was then assessed using a sensory evaluation using the method described in Example Panel G.

对照组control group

500ppm之REBA溶解于1公升经碳处理之水中添加磷酸(75％)直至pH达到2.4及2.5之间。此对照试样之甜味留存评估经评定系为5。500 ppm of REBA was dissolved in 1 liter of carbon treated water and phosphoric acid (75%) was added until the pH reached between 2.4 and 2.5. The sweetness lingering evaluation of this control sample was rated as 5.

10克糖溶解于100毫升经碳处理之水中且添加磷酸(75％)直至pH达到2.4及2.5之间。此对照试样之甜味留存评估经评定系为0。10 grams of sugar were dissolved in 100 ml of carbon-treated water and phosphoric acid (75%) was added until the pH reached between 2.4 and 2.5. The sweetness lingering evaluation of this control sample was rated as 0.

以下实施例H 1至41说明本发明特定具体实施态样之瑞鲍迪苷A与甜味改善用组成物之组合物：The following examples H1 to 41 illustrate the composition of rebaudioside A and the composition for improving sweet taste in specific embodiments of the present invention:

实施例H1Example H1

500ppm之REBA溶解于1公升经碳处理之水且添加磷酸(75％)直至pH达到介于pH 2.4及2.5之间。5,000ppm之D-果糖随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500ppm of REBA was dissolved in 1 liter of carbon-treated water and phosphoric acid (75%) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of D-fructose was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H2Example H2

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。1,000ppm之果寡醣(55％)随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 1,000 ppm of fructo-oligosaccharide (55%) was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H3Example H3

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之D-果糖随之与基本溶液混合。此溶液之甜味留存经评定为2。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of D-fructose was then mixed with the base solution. The sweetness linger of this solution was rated as 2.

实施例H4Example H4

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。450ppm之KC1及680ppm之KH2PO4随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 450 ppm of KCl and 680 ppm of KH2PO4 were then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H5Example H5

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。250ppm至2,500ppm之苯甲酸钾随之与基本溶液混合。此溶液之甜味留存经评定为4。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 250 ppm to 2,500 ppm of potassium benzoate is then mixed with the base solution. The sweetness linger of this solution was rated as 4.

实施例H6Example H6

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。150ppm至200ppm之苹果酸随之与基本溶液混合。此溶液之甜味留存经评定为3。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 150 ppm to 200 ppm of malic acid is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例H7Example H7

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。50ppm至200ppm之柠檬酸随之与基本溶液混合。此溶液之甜味留存经评定为3。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 50 ppm to 200 ppm of citric acid is then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例H8Example H8

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。1，171ppm之柠檬酸随之与基本溶液混合。此溶液之甜味留存经评定为3。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 1,171 ppm of citric acid was then mixed with the base solution. The sweetness linger of this solution was rated as 3.

实施例H9Example H9

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。50ppm至1,400ppm之己二酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 50 ppm to 1,400 ppm of adipic acid is then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H10Example H10

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。1,400ppm之己二酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 1,400 ppm of adipic acid was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H11Example H11

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。608ppm之6.2mM磷酸随之与基本溶液混合。此溶液之甜味留存经评定为1。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 608 ppm of 6.2 mM phosphoric acid was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例H12Example H12

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。666ppm之6.8mM磷酸随之与基本溶液混合。此溶液之甜味留存经评定为1。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 666 ppm of 6.8 mM phosphoric acid was then mixed with the base solution. The sweetness linger of this solution was rated as 1.

实施例H13Example H13

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。500ppm至2,000ppm之苯甲酸钾随之与基本溶液混合。此溶液之甜味留存经评定为4。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 500 ppm to 2,000 ppm of potassium benzoate is then mixed with the base solution. The sweetness linger of this solution was rated as 4.

实施例H14Example H14

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之L-α氨基丁酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of L-GABA was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H15Example H15

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之4-羟基-L-脯氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of 4-hydroxy-L-proline was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H16Example H16

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之L-谷氨酰胺随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of L-glutamine was then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H17Example H17

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。15,000ppm之甘氨酸随之与基本溶液混合。此溶液之甜味留存经评定为1。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 15,000 ppm of glycine was then mixed with the base solution. The sweetness linger of this solution was rated as 1. This formulation was found to have a sugar-like taste profile.

实施例H18Example H18

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3.5。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine was then mixed with the base solution. The sweetness linger of this solution was rated at 3.5. This formulation was found to have a sugar-like taste profile.

实施例H19Example H19

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。7,000ppm之甘氨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 7,000 ppm of glycine was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H20Example H20

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之L-丙氨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of L-alanine was then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H21Example H21

制备两溶液。各将500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。2,500ppm及7,000ppm至10,000ppm之L-丙氨酸随之与个别基本溶液混合。此等溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。Two solutions were prepared. Each 500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 2,500ppm and 7,000ppm to 10,000ppm of L-alanine were then mixed with the respective base solutions. The sweetness linger of these solutions was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H22Example H22

制备两溶液。各将500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。2,500ppm及10,000ppm之β-丙氨酸随之与个别基本溶液混合。此等溶液之甜味留存经评定为2.发现此配方具有类似糖之味道特征。Two solutions were prepared. Each 500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 2,500 ppm and 10,000 ppm of β-alanine were then mixed with the respective base solutions. The sweetness linger of these solutions was rated as 2. The formulation was found to have a sugar-like taste profile.

实施例H23Example H23

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之β-丙氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of β-alanine was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H24Example H24

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。5,000ppm之甘氨酸及2,500ppm之L-丙氨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 5,000 ppm of glycine and 2,500 ppm of L-alanine were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H25Example H25

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及3,750ppm之L-丙氨酸随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 3,750 ppm of L-alanine were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H26Example H26

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。7,500ppm之L-丙胺酰-L-谷氨酰胺随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 7,500 ppm of L-alanyl-L-glutamine was then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H27Example H27

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。15,000ppm之甘氨酸及375ppm之KA1(SO4)2.12H2O(明矾)随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 15,000 ppm of glycine and 375 ppm of KA1(SO4)2.12H2O (alum) were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H28Example H28

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。1,500ppm之脲及584ppm之氯化钠随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 1,500 ppm of urea and 584 ppm of sodium chloride were then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H29Example H29

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及60ppm至90ppm之聚-L-α-赖氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 60 ppm to 90 ppm of poly-L-alpha-lysine are then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H30Example H30

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及10ppm之聚-L-ε-赖氨酸随之与基本溶液混合。此溶液之甜味留存经评定为3。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 10 ppm of poly-L-ε-lysine were then mixed with the base solution. The sweetness linger of this solution was rated as 3. This formulation was found to have a sugar-like taste profile.

实施例H31Example H31

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及119ppm之氯化钾随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 119 ppm of potassium chloride were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H32Example H32

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。15,000ppm之甘氨酸及239ppm之氯化钾随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 15,000 ppm of glycine and 239 ppm of potassium chloride were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H33Example H33

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及238ppm之氯化钠随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 238 ppm of sodium chloride were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H34Example H34

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于2.4及2.5之间。3,750ppm之甘氨酸、43ppm之NaCl及51ppm之KC1随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until a pH between 2.4 and 2.5 was reached. 3,750 ppm of glycine, 43 ppm of NaCl and 51 ppm of KCl were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H35Example H35

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。15,000ppm之甘氨酸及501ppm之葡糖酸钠随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 15,000 ppm of glycine and 501 ppm of sodium gluconate were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H36Example H36

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。2,500ppm之L-丙氨酸及5,000ppm之果糖随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 2,500 ppm of L-alanine and 5,000 ppm of fructose were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H37Example H37

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。3,750ppm之甘氨酸及35,000ppm之赤藻糖醇随之与基本溶液混合。此溶液之甜味留存经评定为2。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 3,750 ppm of glycine and 35,000 ppm of erythritol were then mixed with the base solution. The sweetness linger of this solution was rated as 2. This formulation was found to have a sugar-like taste profile.

实施例H38Example H38

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。35,000ppm之赤藻糖醇、3,750ppm之甘氨酸、450ppm之KC1，680ppm之KH2PO4及1，175ppm之氯化胆碱随之与基本溶液混合。此溶液之甜味留存经评定为1。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 35,000ppm of erythritol, 3,750ppm of glycine, 450ppm of KCl, 680ppm of KH2PO4 and 1,175ppm of choline chloride were then mixed with the base solution. The sweetness linger of this solution was rated as 1. This formulation was found to have a sugar-like taste profile.

实施例H39Example H39

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。2,500ppm之L-丙氨酸、5,000ppm之果糖及35,000ppm之赤藻糖醇随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 2,500 ppm of L-alanine, 5,000 ppm of fructose and 35,000 ppm of erythritol were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H40Example H40

500ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。35,000ppm之赤藻糖醇、3,750ppm之甘氨酸、450ppm之KC1及680ppm之KH2PO4随之与基本溶液混合。此溶液之甜味留存经评定为4。发现此配方具有类似糖之味道特征。500 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 35,000ppm of erythritol, 3,750ppm of glycine, 450ppm of KCl and 680ppm of KH2PO4 were then mixed with the base solution. The sweetness linger of this solution was rated as 4. This formulation was found to have a sugar-like taste profile.

实施例H41Example H41

360ppm之REBA溶解于1公升经碳处理之水且添加75％磷酸(0.43毫升)直至pH达到介于pH 2.4及2.5之间。400ppm之Fibergum及35,000ppm之赤藻糖醇随之与基本溶液混合。此溶液之甜味留存经评定为2。360 ppm of REBA was dissolved in 1 liter of carbon-treated water and 75% phosphoric acid (0.43 ml) was added until the pH reached between pH 2.4 and 2.5. 400 ppm of Fibergum and 35,000 ppm of erythritol were then mixed with the base solution. The sweetness linger of this solution was rated as 2.

虽已针对特定具体实施态样详细描述本发明，但熟习此技术者在理解前文后，可轻易理解此等具体实施态样之改变、变化及同等物。是故，本发明范围应如所附申请专利范围及其同效物所述。Although the present invention has been described in detail for specific implementations, those skilled in the art can easily understand changes, changes and equivalents of these specific implementations after understanding the foregoing. Therefore, the scope of the present invention should be as described in the appended claims and their equivalents.

Claims (88)

1. functional sweetener constituent, it comprises

At least a calcium source;

At least a high-effect sweetener; And

At least a sweet taste improves uses constituent.

2. as the functional sweetener constituent of claim 1, wherein this at least a calcium source comprises amino acid and clamps together calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, its dissolved species or its composition.

3. as the functional sweetener constituent of claim 1, it further comprises vitamin D, aminoglucose, chondroitin sulfate, at least a magnesium source or its composition.

4. as the functional sweetener constituent of claim 1, wherein this at least a high-effect sweetener comprise be selected from following efficiency natural can sweetener: rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Dole's glycosides A, Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, the stevia rebaudianum essence, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Nating (monatin) and salt thereof (Mo Nating (monatin) SS, RR, RS, SR), curculin, glycyrrhizic acid and salt thereof, thaumatin, monellin, mabinlin, Bradley is neat because of (brazzein), Helan sucdrol, the leaf dulcin, Ge Xifeilin (glycyphyllin), phloridzin, trifloroside, shellfish promise glycosides (baiyunoside), Ao Sileiding (osladin), a poly-ripple glycosides (polypodoside) A, butterfly card glycosides (pterocaryoside) A, butterfly card glycosides (pterocaryoside) B, if Mu Ku is glycosides (mukurozioside), Fu Misuo glycosides (phlomisoside) I, liquiritin I, A Busuo glycosides (abrusoside) A, blue or green money willow glycosides I and composition thereof.

5. as the functional sweetener constituent of claim 1, wherein this at least a high-effect sweetener comprise be selected from following synthesizing efficient can sweetener: Sucralose, vinegar sultone potassium or other salt, A Siba is sweet, alitame, asccharin, NHDC, cyclohexyl-n-sulfonate, knob is sweet, N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-methoxy-4-hydroxyphenyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, its salt and composition thereof.

6. as the functional sweetener constituent of claim 1, wherein this at least a sweet taste improves to comprise with constituent and is selected from first kind of following sweet taste and improves and use constituent: the salt of the salt of the salt of carbohydrate, polyalcohol, amino acid and correspondence thereof, polyaminoacid and correspondence thereof, saccharic acid and correspondence thereof, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof.

7. as the functional sweetener constituent of claim 1, wherein improve with constituent compared to this at least a sweet taste not and have this at least a high-effect sweetener down, this at least a sweet taste improvement can be given the time type exterior feature of the similar sugar of this sweetener constituent with the existence of constituent.

8. as the functional sweetener constituent of claim 6, it further comprises at least a and this at least a first kind of sweet taste and improves with the different second kind of sweet taste improvement of constituent with constituent and be to be selected from carbohydrate, polyalcohol, amino acid and corresponding salt, polyaminoacid and corresponding salt, saccharic acid and corresponding salt, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof thereof thereof thereof.

9. as the functional sweetener constituent of claim 8, it further comprises at least a the improvement with constituent and this at least a second kind of sweet taste improvement with this at least a first kind of sweet taste and uses constituent with the third different sweet taste improvement of constituent, and is to be selected from carbohydrate, polyalcohol, the salt of amino acid and correspondence thereof, the salt of polyaminoacid and correspondence thereof, the salt of saccharic acid and correspondence thereof, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof.

10. as the functional sweetener constituent of claim 1, wherein this at least a high-effect sweetener is rebaudioside A, stevia rebaudianum essence, stevia rebaudianum or its composition.

11. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a polyalcohol with constituent.

12. as the functional sweetener constituent of claim 11, wherein this at least a polyalcohol comprises erythritol.

13. as the functional sweetener constituent of claim 11, wherein this at least a polyalcohol comprises xylitol.

14. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a amino acid with constituent.

15. as the functional sweetener constituent of claim 14, wherein this at least a amino acid comprises glycine, alanine, proline, hydroxy-proline, glutamine or its composition.

16. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a polyaminoacid with constituent.

17. as the functional sweetener constituent of claim 16, wherein this at least a polyaminoacid comprises poly--L-aspartic acid, poly--L-α-Lai amino acid, poly--L-ε-Lai amino acid, poly--L-α-ornithine, poly--L-ε-ornithine, poly--the L-arginine, its salt or its composition.

18. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a inorganic salts with constituent.

19. as the functional sweetener constituent of claim 18, wherein these at least a inorganic salts comprise sodium, potassium, calcium or magnesium salts.

20. as the functional sweetener constituent of claim 18, it further comprises at least a inorganic phosphate.

21. as the functional sweetener constituent of claim 20, wherein this at least a inorganic phosphate comprises sodium phosphate, potassium phosphate, calcium phosphate or magnesium phosphate.

22. as the functional sweetener constituent of claim 18, it further comprises at least a butter.

23. as the functional sweetener constituent of claim 22, wherein this at least a butter comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride.

24. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a carbohydrate with constituent.

25. as the functional sweetener constituent of claim 24, wherein this at least a carbohydrate comprises sucrose, high-fructose corn syrup, glucose or sucrose.

26. as the functional sweetener constituent of claim 25, wherein to be present in the amount in this functional sweetener constituent be the about 10 of this constituent to this at least a carbohydrate, 000ppm is to about 80,000ppm.

27. as the functional sweetener constituent of claim 10, wherein this at least a sweet taste improvement comprises at least a synthesizing efficient energy sweetener with constituent.

28. as the functional sweetener constituent of claim 27, wherein this at least a synthesizing efficient can comprise Sucralose by sweetener, vinegar sultone potassium or other salt, A Siba is sweet, alitame, asccharin, NHDC, cyclohexyl-n-sulfonate, knob is sweet, N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-methoxy-4-hydroxyphenyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, its salt and composition thereof.

29. as the functional sweetener constituent of claim 27, wherein this at least a synthesizing efficient can comprise asccharin or vinegar sultone potassium or other salt by sweetener.

30. as the functional sweetener constituent of claim 29, wherein to be present in the amount in this functional sweetener constituent be that about 10ppm of this constituent is to about 100ppm to this at least a synthetic sweetener.

31. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 70% rebaudioside A with the purity of dry weight basis.

32. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 80% rebaudioside A with the purity of dry weight basis.

33. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 90% rebaudioside A with the purity of dry weight basis.

34. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 97% rebaudioside A with the purity of dry weight basis.

35. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 98% rebaudioside A with the purity of dry weight basis.

36. as the functional sweetener constituent of claim 10, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 99% rebaudioside A with the purity of dry weight basis.

37. one kind functional through increasing sweet constituent, it comprises

Can increase sweet constituent;

At least a calcium source;

At least a high-effect sweetener; And

At least a sweet taste improves uses constituent.

38. functional through increasing sweet constituent as claim 37, wherein this at least a calcium source comprises amino acid and clamps together calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, its dissolved species or its composition.

39. functional through increasing sweet constituent as claim 37, it further comprises vitamin D, aminoglucose, chondroitin sulfate, at least a magnesium source or its composition.

40. functional as claim 37 through increasing sweet constituent, wherein this at least a high-effect sweetener comprise be selected from following efficiency natural can sweetener: rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, Dole's glycosides A, Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, the stevia rebaudianum essence, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Nating (monatin) and salt thereof (Mo Nating (monatin) SS, RR, RS, SR), curculin, glycyrrhizic acid and salt thereof, thaumatin, monellin, mabinlin, Bradley is neat because of (brazzein), Helan sucdrol, the leaf dulcin, Ge Xifeilin (glycyphyllin), phloridzin, trifloroside, shellfish promise glycosides (baiyunoside), Ao Sileiding (osladin), a poly-ripple glycosides (polypodoside) A, butterfly card glycosides (pterocaryoside) A, butterfly card glycosides (pterocaryoside) B, if Mu Ku is glycosides (mukurozioside), Fu Misuo glycosides (phlomisoside) I, liquiritin I, A Busuo glycosides (abrusoside) A, blue or green money willow glycosides I and composition thereof.

41. functional as claim 37 through increasing sweet constituent, wherein this at least a high-effect sweetener comprise be selected from following synthesizing efficient can sweetener: Sucralose, vinegar sultone potassium and other salt, A Siba is sweet, alitame, asccharin, NHDC, cyclohexyl-n-sulfonate, knob is sweet, N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-methoxy-4-hydroxyphenyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, its salt and composition thereof.

42. functional through increasing sweet constituent as claim 37, wherein this at least a sweet taste improves to comprise with constituent and is selected from first kind of following sweet taste and improves and use constituent: the salt of the salt of the salt of carbohydrate, polyalcohol, amino acid and correspondence thereof, polyaminoacid and correspondence thereof, saccharic acid and correspondence thereof, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof.

43. functional as claim 37 through increasing sweet constituent, wherein improve with constituent compared to this at least a sweet taste not and have this at least a high-effect sweetener down, this at least a sweet taste improvement can be given this through increasing the time type exterior feature of the similar sugar of sweet constituent with the existence of constituent.

44. functional through increasing sweet constituent as claim 42, it further comprises at least a and this at least a first kind of sweet taste and improves with the different second kind of sweet taste improvement of constituent with constituent and be to be selected from carbohydrate, polyalcohol, amino acid and corresponding salt, polyaminoacid and corresponding salt, saccharic acid and corresponding salt, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof thereof thereof thereof.

45. functional through increasing sweet constituent as claim 44, it further comprises at least a and this at least a first kind of sweet taste and improves with constituent and this at least a second kind of sweet taste and improve with different the third sweet taste improvement of constituent with constituent and be to be selected from carbohydrate, polyalcohol, the salt of amino acid and correspondence thereof, the salt of polyaminoacid and correspondence thereof, the salt of saccharic acid and correspondence thereof, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, flavor enhancement, the astringent taste compound, polymer, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols and composition thereof.

46. functional through increasing sweet constituent as claim 37, wherein this at least a high-effect sweetener is rebaudioside A, stevia rebaudianum, stevia rebaudianum is smart or its composition.

47. functional through increasing sweet constituent as claim 46, wherein this at least a sweet taste improves and comprises at least a polyalcohol with constituent.

48. functional through increasing sweet constituent as claim 47, wherein this at least a polyalcohol comprises erythritol.

49. functional through increasing sweet constituent as claim 47, wherein this at least a polyalcohol comprises xylitol.

50. functional through increasing sweet constituent as claim 46, wherein this at least a sweet taste improves and comprises at least a amino acid with constituent.

51. functional through increasing sweet constituent as claim 50, wherein this at least a amino acid comprises glycine, alanine, proline, hydroxy-proline, glutamine or its composition.

52. functional through increasing sweet constituent as claim 46, wherein this at least a sweet taste improves and comprises at least a polyaminoacid with constituent.

53. functional through increasing sweet constituent as claim 52, wherein this at least a polyaminoacid comprises poly--L-aspartic acid, poly--L-α-Lai amino acid, poly--L-ε-Lai amino acid, poly--L-α-ornithine, poly--L-ε-ornithine, poly--the L-arginine, its salt or its composition.

54. functional through increasing sweet constituent as claim 46, wherein this at least a sweet taste improves and comprises at least a inorganic salts with constituent.

55. functional through increasing sweet constituent as claim 5, wherein these at least a inorganic salts comprise sodium, potassium, calcium or magnesium salts.

56. functional through increasing sweet constituent as claim 54, it further comprises at least a inorganic phosphate.

57. functional through increasing sweet constituent as claim 56, wherein this at least a inorganic phosphate comprises sodium phosphate, potassium phosphate, calcium phosphate or magnesium phosphate.

58. functional through increasing sweet constituent as claim 54, it further comprises at least a butter.

59. functional through increasing sweet constituent as claim 58, wherein this at least a butter comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride.

60. functional through increasing sweet constituent as claim 46, wherein this at least a sweet taste improves and comprises at least a carbohydrate with constituent.

61. functional through increasing sweet constituent as claim 60, wherein this at least a carbohydrate comprises sucrose, high-fructose corn syrup, glucose or sucrose.

62. functional through increasing sweet constituent as claim 61, wherein to be present in this functional amount in increasing sweet constituent be the about 10 of this constituent to this at least a carbohydrate, and 000ppm is to about 80,000ppm.

63. functional as claim 46 through increasing sweet constituent, wherein this at least a sweet taste improve comprise at least a synthesizing efficient with constituent can sweetener.

64. functional through increasing sweet constituent as claim 63, wherein this at least a synthesizing efficient can comprise Sucralose by sweetener, vinegar sultone potassium or other salt, A Siba is sweet, alitame, asccharin, NHDC, cyclohexyl-n-sulfonate, knob is sweet, N-(N-(3-(3-hydroxyl-4-anisyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-hydroxyl-4-anisyl)-3-methyl butyl)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, N-(N-(3-(3-methoxy-4-hydroxyphenyl) propyl group)-L-α-aspartoyl)-L-phenylalanine 1-methyl ester, its salt and composition thereof.

65. functional through increasing sweet constituent as claim 63, wherein this at least a synthesizing efficient can comprise asccharin or vinegar sultone potassium or other salt by sweetener.

66. functional through increasing sweet constituent as claim 65, wherein this at least a synthetic sweetener about 10ppm that to be present in this functional amount in increasing sweet constituent be this constituent is to about 100ppm.

67. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 70% rebaudioside A with the purity of dry weight basis.

68. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 80% rebaudioside A with the purity of dry weight basis.

69. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 90% rebaudioside A with the purity of dry weight basis.

70. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 97% rebaudioside A with the purity of dry weight basis.

71. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 98% rebaudioside A with the purity of dry weight basis.

72. functional through increasing sweet constituent as claim 46, wherein this rebaudioside A comprises the rebaudioside A that is higher than about 99% rebaudioside A with the purity of dry weight basis.

73. functional through increasing sweet constituent as claim 37, wherein this comprises food, beverage, medicine, cigarette, nutraceutical, dental health article or cosmetics through increasing sweet constituent.

74. a functional beverage, its comprise as claim 37 through increasing sweet constituent.

75. as the functional beverage of claim 74, wherein this beverage is noncarbonated beverage products or soda.

76. as the functional beverage of claim 75, wherein this soda is laughable.

77. as the functional beverage of claim 75, wherein this soda is the beverage with fruit flavoured.

78. as the functional beverage of claim 75, wherein this soda is the beverage with the citrus seasoning.

79., should be through the beverage of lemon lime seasoning or through the beverage of orange seasoning wherein with beverage of citrus seasoning as the functional beverage of claim 78.

80. as the functional beverage of claim 75, wherein this soda is a sarsaparilla.

81. as the functional beverage of claim 74, wherein this beverage be fruit juice, with fruit flavoured or contain the beverage of fruit.

82. as the functional beverage of claim 74, wherein this beverage is vegetable juice or the beverage that contains vegetables.

83. as the functional beverage of claim 74, wherein this beverage is a tea.

84. as the functional beverage of claim 74, wherein this beverage is a coffee.

85. as the functional beverage of claim 74, wherein this beverage comprises breast and makes part.

86. as the functional beverage of claim 74, wherein this beverage is a sports drink.

87. as the functional beverage of claim 74, wherein this beverage is an energy drink.

88. as the functional beverage of claim 74, wherein this beverage is the water through seasoning.

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